Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Effect of Storage on Physicochemical and Bread-making Properties of Bread Premix Prepared from Rice Flour Containing Vital Gluten

활성글루텐 첨가 쌀 식빵 프리믹스의 저장 중 품질 특성

  • Lee, Young-Tack (Department of Food Science and Biotechnology, Kyungwon University)
  • 이영택 (경원대학교 식품생물공학과)
  • Received : 2011.09.16
  • Accepted : 2011.10.13
  • Published : 2011.11.30
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Abstract

Rice bread premix was prepared from rice flour and vital wheat gluten, and the changes in the premix properties were studied during storage at 5, 25 and $35^{\circ}C$ for 4 months. Optimum level of 14-17% vital gluten could be added to the rice bread premix. The pH, sedimentation value, and Pelshenke value of the rice bread premix decreased with increasing storage period, whereas water retention capacity (WRC) and alkaline water retention capacity (AWRC) increased with increasing storage temperature. Mixograph peak time increased with increasing storage temperature. Rapid Visco Analyser (RVA) peak viscosity and setback values increased with increasing storage temperature and period. Decreased loaf volume was observed at the rice bread prepared from the premix during storage, especially at higher temperatures. Crumb hardness of the rice bread prepared from the premix increased during 4-month storage period.

활성글루텐이 첨가된 쌀 식빵 프리믹스를 5, 25, $35^{\circ}C$의 저장온도에서 4개월 동안 저장하면서 이화학적, 반죽특성, 호화특성 및 제빵특성에 미치는 영향에 대하여 조사하였다. 쌀 식빵 제조 시 활성글루텐의 적정 첨가량은 14-17%로 판단되었다. 쌀 식빵 프리믹스의 pH, 침전가 및 Pelshenke값은 저장기간이 증가함에 따라서 감소하는 경향을 보였으며, 특히 Pelshenke 값은 35$^{\circ}C$ 저장시에 그 수치가 현저히 감소하였다. 쌀 식빵 프리믹스의 수분 함량은 변화가 적었으나, 보수력과 알칼리수 흡수율은 저장온도가 상승함에 따라서 증가하는 경향을 보였다. Mixograph의 peak time과 width at 8.00 min은 저장온도가 상승함에 따라서 유의적으로 증가하는 현상을 보였다. Rapid Visco Analyser에 의한 호화 특성 중 peak viscosity와 setback은 저장 온도가 상승함에 따라서 다소 증가하는 현상을 보였으며, 저장기간이 길어짐으로써 유의적으로 증가하였다. 프리믹스로 제조한 쌀 식빵의 비용적은 저장전에 비해 저장 중 온도가 높아짐에 따라서 그 감소 폭이 컸으며, 쌀 식빵의 경도는 증가하여 쌀가루 전분의 노화가 밀가루에 비해 보다 빠른 속도로 진행되는 것으로 나타났다.

Keywords

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