Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Effects of Japonica Type Rice Cultivar on Quality of Gluten-free Rice Bread

자포니카형 쌀 품종 차이가 글루텐 프리 쌀 식빵의 품질에 미치는 영향

  • Kang, Tae-Young (Department of Food Science and Technology, Sejong University) ;
  • Choi, Eunhye (Department of Food Science and Technology, Sejong University) ;
  • Jo, Hye Young (Department of Food Science and Technology, Sejong University) ;
  • Yoon, Mi-Ra (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jeom-Sig (National Institute of Crop Science, Rural Development Administration) ;
  • Ko, Sanghoon (Department of Food Science and Technology, Sejong University)
  • 강태영 (세종대학교 식품공학과) ;
  • 최은혜 (세종대학교 식품공학과) ;
  • 조혜영 (세종대학교 식품공학과) ;
  • 윤미라 (농촌진흥청 국립식량과학원) ;
  • 이점식 (농촌진흥청 국립식량과학원) ;
  • 고상훈 (세종대학교 식품공학과)
  • Received : 2013.09.05
  • Accepted : 2013.10.24
  • Published : 2013.11.30
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Abstract

The purpose of this study is to investigate the effect of rice cultivar on the quality of gluten-free rice bread. Three different type of japonica rice cultivars (Seolgaeng, Goami, and Baegjinju) were used in this study. Rice flour was produced by dry milling and using a 200 mesh sieve. Rice bread was prepared using the straight dough method with an addition of hydroxypropyl methylcellulose as a dough improver. Rice bread dough was divided into 170 g and then fermented prior to baking. Gluten-free rice bread prepared using flour from the Seolgaeng cultivar showed the largest volume ($446{\pm}11.7mL$) and a uniformly distributed pore structure in bread crumbs whose hardness value was $2.66{\pm}0.2N$. Rice bread prepared using flour from Goami and Baegjinju cultivars showed rough crumb surface and hard crumb texture. The low damaged starch content (4.5%) and intermediate amylose content (19.3%) of the Seolgaeng cultivar contributed to produce superior qualities such as large volume and soft crumb texture in rice bread.

본 연구에서는 자포니카 타입 3품종(설갱, 고아미, 백진주)의 쌀을 이용하여 글루텐 프리 쌀 식빵을 제조하고 제빵 가공적성을 빵의 부피, TPA, crust의 색도를 통해 평가하였다. 품종별 특성을 보았을 때 손상전분의 함량은 4.5% 이내, 아밀로스 함량은 20-25% 일 때 가장 적합한 것으로 확인되었는데, 3종류의 품종 중 설갱으로 식빵을 제조했을 때 부피가 가장 크고, 기공 분포 상태가 양호하며, crumb의 경도가 낮아 식빵을 제조하는데 가장 적합한 품종인 것으로 나타났다. 설갱은 쌀알의 경도가 다른 품종에 비해 낮아 분쇄가 쉽게 이루어질 수 있는데 이러한 설갱의 특징은 손상전분의 함량이 적게 미분할 수 있으며 중간 정도의 아밀로스 함량을 가지는 품종에 특성상 제빵적성에 적합한 것으로 생각된다. 이러한 결과를 통해 쌀 식빵을 제조하는데 있어 설갱이 제빵적성에 가장 부합하는 품종이며 이를 활용하여 쌀 식빵을 제조했을 때 가장 좋은 품질의 식빵을 얻을 수 있을 것으로 기대된다.

Keywords

Acknowledgement

Supported by : 농촌진흥청

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