The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Added Water Temperature on Baking Characteristics of Gluten-Free Rice Bread

Gluten-Free 쌀빵의 제빵 특성에 대한 첨가 수분 온도 영향

  • 김상숙 (한국식품연구원 감각인지연구단) ;
  • 정혜영 (가천대학교 식품영양학과)
  • Received : 2017.07.21
  • Accepted : 2017.09.20
  • Published : 2017.12.31
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Abstract

Baking characteristics of gluten-free rice bread were investigated, when 20, 30, 40, 50 and $60^{\circ}C$ water was added during mixing. The temperature of the dough before fermentation was affected by the temperature of the water and the mixing time. When $60^{\circ}C$ water was added, the specific gravity of the dough was the highest before fermentation (p<0.01). The specific gravity of the dough after fermentation was 32~39% of the specific gravity of the dough before fermentation. When $50^{\circ}C$ water was added, the volume and the specific volume of rice bread were higher than those in addition of water at other temperatures (p<0.001). In case of adding water of $50^{\circ}C$, the shape of the rice bread showed the largest volume, high appearance and a round shape. After storage for 2 and 24 hours, the addition of water of $50^{\circ}C$ resulted in the lowest hardness and chewiness values of rice bread. The sensory descriptive analysis revealed that when $50^{\circ}C$ water was added, the air cell size, springiness and hardness values of gluten-free rice bread were lower than those in addition of water at other temperatures. There was a difference in the appearance and texture of gluten-free rice bread, when 20, 30, 40, 50 and $60^{\circ}C$ water was added during mixing.

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References

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