활성 글루텐 첨가가 쌀베이글의 품질 특성에 미치는 영향

The effect of active gluten supplementation on the quality properties of rice bagel was investigated. Water hydration capacity of rice flour increased as the amount of gluten increased, whereas alkaline water retention capacity decreased. Pelshenke value and sedimentation value were incerased as the amount of gluten increased, but these values are lower than those of strong wheat flour. Peak viscosity, setback, peak height, and peak width decreased as the amount of gluten increased. When the active gluten of 23% was added to the rice flour, the specific loaf volume of bagel increased more that two times compared with the active gluten of 11%. Hardness, gumminess, and chewiness were decreased as the amount of gluten increased. Specific loaf volume of bagel showed highly positive correlation in water hydration capacity, Pelshenke value, and sedimentation value of which values were r=0.962, r =0.964, and r =0.966, respectively.