쌀빵의 제빵 적성에 대한 HPMC와 복합 효소 첨가 수준 영향 = The Effects of the Different Percentages of HPMC and Enzymes on Making Rice Bread

다국어 초록 (Multilingual Abstract)

This study investigated the bread-making properties of rice bread supplemented with HPMC (hydroxypropylmethylcellulose) 1~3% and gluzyme (glucose oxidase), fungamyl (fungal α-amylase) and pentopan (xylanase+hemicellulases) (0.0015~0.0090%). The viscoelastic properties of the dough with HPMC 1~3% were analyzed. When therice flour was supplemented with HPMC 1~3%, the viscoelastic properties of the dough tended to increase as the amountof added HPMC was increased. The physicochemical characteristics of the rice bread with HPMC, gluzyme, fungamyl, andpentopan were analyzed. Supplementing the rice flour with HPMC, gluzyme, fungamyl, and pentopan had a significanteffect on the volume (p<0.01) and specific volume (p<0.001) of the rice bread. Supplementing the rice flour with 3%HPMC and 0.0045% or 0.0090% pentopan had a significant effect on increasing the volume (p<0.01) and specific volume(p<0.001) of the rice bread. Supplementing the rice flour with 3% HPMC, 0.0023% gluzyme and 0.0015% fungamyl hada significant effect on increasing the volume (p<0.01) and specific volume (p<0.001) of the rice bread. These results suggestthat supplementing the rice flour with HPMC, gluzyme, fungamyl and pentopan is effective for the production of rice bread.

참고문헌 (Reference)

1 이명희, "효소제 및 유화제의 첨가가 쌀빵의 부피와 경도에 미치는 영향" 한국식품영양과학회 37 (37): 761-766, 2008

2 김경은, "활성글루텐, 검, 유화제 및 효소제의 복합첨가에 따른 쌀빵의 품질특성" 한국산업식품공학회 13 (13): 320-325, 2009

3 이영택, "활성글루텐 첨가 쌀 식빵 프리믹스의 저장 중 품질 특성" 한국산업식품공학회 15 (15): 311-317, 2011

4 김경은, "쌀가루 냉동반죽 제조 시 첨가제가 쌀빵의 품질에 미치는 영향" 한국식품영양과학회 38 (38): 1438-1443, 2009

5 이명희, "식품검, 유화제 및 효소제의 첨가가 쌀빵의 품질특성에 미치는 영향" 경원대학교 대학원 2008

6 황순옥, "단백질과 트란스글루타미나제 첨가 글루텐 프리 쌀빵의 품질에 대한 친수콜로이드의 효과" 한국식품조리과학회 33 (33): 198-208, 2017

7 Bourne MC, "Texture profile analysis" 32 (32): 62-72, 1978

8 Hema P. Sivaramakrishnan, "Rheological properties of rice dough for making rice bread" Elsevier BV 62 (62): 37-45, 2004

9 Ilkem Demirkesen, "Rheological properties of gluten-free bread formulations" Elsevier BV 96 (96): 295-303, 2010

10 Kulp K, "Preparation of bread without gluten" 48 (48): 34-37, 1974

11 Choi HM, "Nutrition" Kyomunsa 56-60, 2011

12 Carlos A. Blanco, "Improving gluten-free bread quality by enrichment with acidic food additives" Elsevier BV 127 (127): 1204-1209, 2011

13 Hardeep Singh Gujral, "Improvement of the breadmaking quality of rice flour by glucose oxidase" Elsevier BV 37 (37): 75-81, 2004

14 P.A. Caballero, "Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination" Elsevier BV 81 (81): 42-53, 2007

15 임은지, "Hydrocolloids가 쌀만두피 특성에 미치는 영향" 한국식품영양과학회 42 (42): 964-968, 2013

16 Shin SK, "Food Processing & Preservation" Powerbook 219-, 2008

17 Lee KA, "Food Processing" Kyomunsa 2010

18 L. Stampfli, "Emulsifiers in bread making" Elsevier BV 52 (52): 353-360, 1995

19 Kang MY, "Effects of gums, fats, and glutens adding on processing and quality of milled rice bread" 29 (29): 700-704, 1997

20 Malshick Shin, "Effects of Protein and Transglutaminase on the Preparation of Gluten-free Rice Bread" 한국식품과학회 19 (19): 951-956, 2010

21 Nishita KD, "Development of yeast leavened rice-bread formula" 53 (53): 626-635, 1976

22 Kim SS, "Development of novel rice bakery products with high quality" Agricultural Research Promotion Center 72-115, 2009

23 김선재, "Ascorbic acid 및 Cysteine이 쌀 식빵의 품질에 미치는 영향" 한국식품저장유통학회 13 (13): 450-456, 2006

24 AACC, "Approved Methods of the AACC, Methods 10-5 and 10-15"

25 D. F. McCarthy, "Application of Response Surface Methodology in the Development of Gluten-Free Bread" Wiley 82 (82): 609-615, 2005

26 Lee SW, "Application of HPMC(hydroxypropyl methylcellulose)for the food industry" 43 (43): 76-83, 2010

27 Lee EJ, "Application of HPMC in food" 17 (17): 25-27, 2012

28 Lee EJ, "Application of HPMC in food" 44 (44): 52-56, 2011

29 Kim HS, "Application of HPMC for the rice noodles" 44 (44): 72-75, 2011