Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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The Effect of Vital Gluten and Gum on the Retrogradation of Breads Made with Korean Wheat Flour and Sprouted Brown Rice

활성 글루텐 및 검질 첨가에 따른 발아 현미 첨가 우리밀 식빵의 노화 특성

  • Kim, Sun-Kyung (Dept. of Food Science and Technology, Dongguk University) ;
  • Lee, Seung-Joo (Traditional Foods Research Group, Korea Food Research Institute) ;
  • Yoon, Jang-Ho (Dept. of Food Science and Technology, Dongguk University) ;
  • Lee, Seung-Ju (Dept. of Food Science and Technology, Dongguk University)
  • 김선경 (동국대학교 식품공학과) ;
  • 이승주 (한국식품연구원 전통식품연구단) ;
  • 윤장호 (동국대학교 식품공학과) ;
  • 이승주 (동국대학교 식품공학과)
  • Published : 2008.06.30
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Abstract

This study examined the effects of sprouted brown rice (SR), gluten (G), and hydroxypropyl-methyl-cellulose (H) on the suppression of retrogradation in breads made with Korean wheat flour. An amylograph was used to determined the pasting properties of dough samples made with Korean wheat flour and additions of SR, SR+G, SR+H, and SR+G+H, respectively. In addition, a texture analyzer was employed to measure the hardness changes of bread samples left at room temperature for 72 hours. Finally, the type of retrogradation was calculated by the Avrami equation. The results showed that the addition of SR significantly decreased dough viscosity. However, the dough samples containing SR, G, and H all displayed reduced cold paste viscosity and setback, indicating a suppression of staling. The bread samples containing SR added to Korean wheat flour had increased hardness, but the addition of gluten (SR+G) reduced hardness. Upon examining the bread samples stored at room temperature for 24 hours, it was shown that the addition of G and H with SR (SR+G+H) suppressed retrogradation. Finally, the Avrami model data indicated that the type of retrogradation varied according to the addition of SR, G, and H. The breads made with hard wheat flour (HWF), WM, and WM+SR+H had similar Avrami exponents ($1.20{\sim}1.28$), while those for WM+SR, WM+SR+G, and WM+SR+G+H ranged from 2.7 to 3.3. Overall, the combined addition of SR and H was considered effective for preventing retrogradation in bread made with Korean wheat flour.

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