Gluten-Free 쌀빵, 시판 중인 쌀빵 및 밀빵의 품질과 소비자 검사 분석

김상숙 ( Sang Sook Kim ),정혜영 ( Hae Young Chung ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.2

The physical characteristics of gluten-free rice bread, commercial rice as well as wheat bread marketed in Korea were delineated, a sensory descriptive analysis performed, and a consumer acceptability study conducted. Both the specific gravity and color of gluten-free rice bread were higher than those of commercial rice and wheat bread. The sensory descriptive analysis revealed that the adhesiveness, fracturability, fermentation odor, and the powdery mouthfeel of gluten-free rice bread were higher than those of commercial rice and wheat bread. In contrast, the sweet odor, sweetness, egg taste, butter taste, and milk taste of gluten-free rice bread were lower than those of commercial rice and wheat bread. The consumer acceptability results revealed differences regarding odor, appearance, taste, texture, and overall acceptance between a blind test and an informed test of gluten-free rice bread, commercial rice, and wheat bread. The consumer acceptability findings were associated with those of the sensory descriptive analysis. In overall, the results indicated that the quality of gluten-free rice bread can be improved by controlling the decrease of adhesiveness, fracturability, and powdery mouthfeel.

Gluten-free 식품의 gluten 함량 측정을 위한 미량시험측정법 검정

김민수,김중수,류민정,김기홍,황권택 한국식품저장유통학회 2018 한국식품저장유통학회지 Vol.25 No.2

Gluten proteins play a key role in the unique baking quality of wheat by determining the water absorption capacity, cohesivity, viscosity, and elasticity of the dough. However, gluten from wheat, barley, rye, and oat can induce gluten sensitivity as well as celiac disease in susceptible populations. Hence, the gluten levels in foods labeled “gluten free” should be monitored. In this study, gluten-containing samples (sample: 600 g, water: 390 g) were treated with the commercial enzyme Protamex® (0.1-0.3% of sample weight) for 1-4 h and then measured with three ELISA kits. In the more viscous sample after treatment with 0.1% Protamex® for 1 h, the measured gluten contents were 1,802.6, 1,718.6, and 1,698.7 mg/kg using the G12, GLUTEN-CHECK, and Wheat/gluten (Gliadin) ELISA kits, respectively. The sample treated with 0.3% enzyme for 4 h had a lower viscosity (32.2 cps), and all three kits gave its gluten content as around 8.4 mg/g. When gluten breaks down, it does not act as gluten and its degradation is due to the enzyme. However, even when Protamex® was used at the same concentration for the same time, the measured values seem to be different for samples with and without the final heating treatment.

교반 조건에 따른 Gluten-Free 쌀빵 반죽의 동적점탄성과 제빵 특성

김상숙,정혜영,Kim, Sang Sook,Chung, Hae Young 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.6

The effects of mixing speed (3, 6 and 10 speed) and time (2, 5 and 10 min) on the dynamic viscoelasticity of dough and the baking properties of gluten-free rice bread were investigated. The specific gravity of the dough was not affected by the mixing speed and time before and after fermentation. The elasticity (G') and viscosity (G") of the dough increased and the tan ${\delta}$ (G"/G') decreased with higher mixing speeds and longer mixing times. The specific volume of the gluten-free rice bread was affected by the mixing time in response surface methodology (RSM). The hardness of the gluten-free rice bread showed a decreasing trend as the specific volume for the gluten-free rice bread increased. The appearance of the gluten-free rice bread was symmetrical at high mixing speeds and long mixing times. Overall results indicated that the quality of gluten-free rice bread could be improved by controlling the mixing speeds and mixing times for the dough.

Symptomatic improvement with gluten restriction in irritable bowel syndrome: a prospective, randomized, double blinded placebo controlled trial

( Vinay G Zanwar ),( Sunil V Pawar ),( Pravir A Gambhire ),( Samit S Jain ),( Ravindra G Surude ),( Vinaya B Shah ),( Qais Q Contractor ),( Pravin M Rathi ) 대한장연구학회 2016 Intestinal Research Vol.14 No.4

Background/Aims: The existence of non-celiac gluten sensitivity has been debated. Indeed, the intestinal and extra-intestinal symptoms of many patients with irritable bowel syndrome (IBS) but without celiac disease or wheat allergy have been shown to improve on a gluten-free diet. Therefore, this study set out to evaluate the effects of gluten on IBS symptoms. Methods: We performed a double-blind randomized placebo-controlled rechallenge trial in a tertiary care hospital with IBS patients who fulfilled the Rome III criteria. Patients with celiac disease and wheat allergy were appropriately excluded. The participants were administered a gluten-free diet for 4 weeks and were asked to complete a symptom-based questionnaire to assess their overall symptoms, abdominal pain, bloating, wind, and tiredness on the visual analog scale (0-100) at the baseline and every week thereafter. The participants who showed improvement were randomly assigned to one of two groups to receive either a placebo (gluten-free breads) or gluten (whole cereal breads) as a rechallenge for the next 4 weeks. Results: In line with the protocol analysis, 60 patients completed the study. The overall symptom score on the visual analog scale was significantly different between the two groups (P <0.05). Moreover, the patients in the gluten intervention group scored significantly higher in terms of abdominal pain, bloating, and tiredness (P <0.05), and their symptoms worsened within 1 week of the rechallenge. Conclusions: A gluten diet may worsen the symptoms of IBS patients. Therefore, some form of gluten sensitivity other than celiac disease exists in some of them, and patients with IBS may benefit from gluten restrictions. (Intest Res 2016;14:343-350)

개인소비가치가 글루텐 프리 가공식품에 대한 태도와 구매의도에 미치는 영향

정진혁,김혜진,윤혜현,Jung, Jin Hyuck,Kim, Hyejin,Yoon, Hye Hyun 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.2

Purpose: This study examined the influence of the consumption values on the attitudes and purchase intentions of consumers towards gluten-free products and compared consumption values, attitudes and purchase intentions according to the degree of health consciousness of the consumer. Methods: The data was collected from July 20, 2016 to August 2, 2016 through a questionnaire survey from three hundred and six consumers who had knowledge of gluten-free products. The data was analyzed by factor analysis, reliability analysis, multiple regression analysis, and an independent sample t-test using the SPSS program. Results: The regression results showed that the exploratory value (p<0.01) had a negative influence on the attitudes, and the functional value (p<0.001) and emotional value (p<0.001) had a positive influence on the consumers' attitudes. In addition, the attitudes (p<0.001) toward gluten-free products had a positive influence on the purchase intentions. Finally, the high health consciousness group answered with a significantly higher score on the consumption values, attitudes and purchase intentions than the lower group. Conclusion: These results highlight the causal relationship among consumption values, attitudes, and purchase intentions of consumers towards gluten-free products, and can provide a basic understanding of gluten free products regarding both marketing strategy and consumers' needs. The potential implications for gluten-free products manufacturers, limitations and future research directions are also discussed.

Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough

Jeong, Sungmin,Kim, Hee Won,Lee, Suyong Elsevier 2017 Food chemistry Vol.221 No.-

<P><B>Abstract</B></P> <P>Rice flour-zein composites in a hydrated viscoelastic state were utilized to compensate for the role of wheat gluten in gluten-free sheeted dough. The use of zein above its glass transition temperature was able to form a viscoelastic protein network of non-wheat dough with rice flour. The mixing stability and development time of the rice dough were positively increased with increasing levels of zein. The protein secondary structural analysis by FTIR spectroscopy demonstrated that the rice doughs with high levels of zein showed significant increases in β-sheet structures whose intensity was almost doubled by the use of 10% zein. The use of zein at more than 5% (w/w) successfully produced gluten-free dough sheets that could be slit into thin and long noodle strands. In addition, the composites were effective in improving the rheological characteristics of gluten-free noodle strands by increasing their maximum force to extension, compared to wheat-based noodles.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Use of zein above its Tg produced a viscoelastic network of gluten-free rice dough. </LI> <LI> Rice dough with zein showed higher protein secondary structure (β-sheet formation). </LI> <LI> Extended β-sheet alignment from zein imparted high mixing stability to rice dough. </LI> <LI> Use of zein at more than 5% was able to produce gluten-free rice dough sheets. </LI> <LI> Gluten-free dough sheets could be successfully slit into thin and long noodle strands. </LI> </UL> </P>

메밀, 녹두, 도토리 전분을 첨가한 글루텐 프리 쌀파스타의 관능적 특성

정진혁,윤혜현,Jung, Jin Hyuck,Yoon, Hye Hyun 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.4

Purpose: This study was conducted to understand the factors that affect the acceptance of gluten-free rice pasta samples prepared with added buckwheat, mungbean, and acorn starches, and to compare sensory characteristics of samples with those of 100% semolina pasta. Methods: Descriptive analysis of pasta was conducted by 12 trained panels. Acceptance test was carried out by 40 consumers using 7-point hedonic scale. Collected data was statistically analyzed by principal component analysis, and partial least squares regression analysis. Results: Quantitative descriptive analysis showed that increasing amount of buckwheat, mungbean, and acorn starches resulted in significant improvement in gluten-free rice pasta properties, especially texture, hardness, chewiness, roughness, and al dente with increasing amount of sample starches, and decreased adhesiveness. In acceptance test, appearance and texture of gluten-free rice pasta with mungbean starch were preferred than pasta made with 100% rice. Flavor and taste was preferred in pasta with buckwheat starch than other pasta samples. Rice pasta with 30% buckwheat starch showed the highest score in overall acceptance among rice samples. Conclusion: This study suggested that adding mungbean starch could improve texture of gluten-free pasta, and adding buckwheat starch would improve taste and flavor of gluten-free rice pasta.

Production and Quality Characteristics of Gluten-Free Noodles Made with Pregelatinized Rice Flour

정경아,이창주 한국산업식품공학회 2023 산업 식품공학 Vol.27 No.3

This study aimed to establish the optimal conditions for producing gluten-free noodles by varying the amount of pregelatinized rice flour added to the regular rice flour and investigating their quality characteristics. With an increase in the amount of added pregelatinized rice flour, the brightness of the noodles decreased, and the color became more yellow both before and after cooking. Adding pregelatinized rice flour to the noodles also increased hardness, elasticity, chewiness, stickiness, and adhesiveness. The textures of the two groups of samples (PR-10 and PR-15) were similar to that of the control, indicating comparable structural characteristics. Furthermore, the absence of gluten made it inherently challenging to form gluten-free noodles. Still, adding pregelatinized rice flour improved the processability of the dough, leading to better noodle formation. An optimal addition of 15% pregelatinized rice flour was deemed suitable for optimal noodle formation in gluten-free noodles. This study established blending conditions using pregelatinized rice flour to improve the poor processability of gluten-free noodles. The findings are expected to be valuable for the industry’s future development of gluten-free processed food.

Structural analysis of gluten-free doughs by fractional rheological model

Magdalena Orczykowska,Marek Dziubiński,Piotr Owczarz 한국유변학회 2015 Korea-Australia rheology journal Vol.27 No.1

This study examines the effects of various components of tested gluten-free doughs, such as corn starch, amaranth flour, pea protein isolate, and cellulose in the form of plantain fibers on rheological properties of such doughs. The rheological properties of gluten-free doughs were assessed by using the rheological fractional standard linear solid model (FSLSM). Parameter analysis of the Maxwell-Wiechert fractional derivative rheological model allows to state that gluten-free doughs present a typical behavior of viscoelastic quasi-solid bodies. We obtained the contribution dependence of each component used in preparations of gluten-free doughs (either hard-gel or soft-gel structure). The complicate analysis of the mechanical structure of gluten-free dough was done by applying the FSLSM to explain quite precisely the effects of individual ingredients of the dough on its rheological properties

가공쌀분말을 이용한 글루텐프리 쌀빵 제조 방법의 최적화

윤기홍(Ki-Hong Yoon),김원모(Won-Mo Kim),이규희(Gyu-Hee Lee) 한국식품영양과학회 2020 한국식품영양과학회지 Vol.49 No.8

가공쌀분말의 첨가량과 수분함량을 달리한 글루텐프리 쌀빵 제조 최적 조건을 반응표면분석법의 중심합성계획법을 이용하여 확인하였다. 가공쌀분말의 첨가량과 수분함량을 달리한 글루텐프리 쌀빵 반죽의 발효 팽창력에 대한 반응표면 회귀식에 대한 R²값은 0.6006(P=0.4413)으로 상관성은 낮았다. 글루텐프리 쌀빵의 부피에 대한 반응표면 회귀식 R²값은 0.9376(P=0.0160)으로 반응표면분석에 대한 상관성은 높았으며, 분석 결과 예측된 정상점은 최고점으로 가공쌀분말이 15.14%이고 수분함량이 81.75%일 때 예측되는 최고 부피는 546.526 mL를 나타내었다. 깨짐성에 대한 반응표면 회귀식의 R²값은 0.9664(P=0.0048)로 반응표면분석에 대한 상관성은 높았으며, 예측된 정상점은 최저점으로 가공쌀분말이 18.09%이고 수분함량이 108.27%일 때 최저 깨짐성은 23,070 g을 나타내었다. 경도에 대한 반응표면 회귀식의 R²값은 0.9648(P=0.0052)로 반응표면분석에 대해 상관성은 높았으며 예측된 정상점은 최저점으로 가공쌀분말이 16.09%이고 수분함량이 98.10%일 때 최저 경도는 130.915 g을 나타내었다. 종속변수들을 중첩시켜 구한 최적효과 중첩 부분은 가공쌀분말 13~19%, 수분함량 80~90%인 것으로 나타났다. 결론적으로 가공쌀분말의 첨가량과 수분함량을 달리하여 글루텐프리 쌀빵을 제조할 때 가공쌀분말 함량은 16%이고 수분함량은 85%일 때 최적임을 알 수 있었다. To investigate the effect of processed rice flour (PRF) and moisture content (MC) on gluten free rice pan bread made with various amounts of PRF, the dough expansion rate, bread volume, bread brittleness, and bread hardness of gluten-free rice pan bread were analyzed by using response surface methodology (RSM). The R² values of the dough expansion rate (DER), bread volume (BV), bread brittleness (BB), and bread hardness (BH) of gluten-free rice pan bread were represented as 0.6006 (P=0.4413), 0.9376 (P=0.0160), 0.9664 (P=0.0048), and 0.9648 (P=0.0052). Since DER was not suitable for RSM analysis due to its low R² value, BV, BB, and BH were analyzed for optimal conditions. The optimum conditions for making gluten-free rice pan bread with various amounts of PRF resulted in maximum BV at 15.14% PRF and 81.75% MC (546.526 mL), minimum BB at 18.09% PRF and 108.27% MC (23,070 g), and minimum BH at 16.09% PRF and 98.10% MC (130.915 g). In the contour map analysis, the contour region was 13∼19% PRF and 80∼90% MC. According to the optimization, 16% PRF and 85% MC showed good fit to the predicted values for making gluten-free rice pan bread.