Food Engineering Progress
Korean Society for Food Engineering
Article

활성글루텐, 검, 유화제 및 효소제의 복합첨가에 따른 쌀빵의 품질특성

김경은1, 이영택1,*
Kyung-Eun Kim1, Young-Tack Lee1,*
1경원대학교 식품생물공학과
1Department of Food Science and Biotechnology, Kyungwon University
*Corresponding author: Young-Tack Lee, Department of Food Science and Biotechnology, Kyungwon University, Seongnam 461-701, Korea, Tel: +82-31-750-5565; Fax: +82-31-750-5273, E-mail: ytlee@kyungwon.ac.kr

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 20, 2009; Revised: Nov 16, 2009; Accepted: Nov 17, 2009

Published Online: Nov 30, 2009

Abatract

The effects of adding additives such as vital gluten, gum, emulsifier, and enzyme to rice flour on baking quality were examined. The effects of different gums on the pasting and dough properties of rice flour containing vital gluten were studied using a Rapid Visco Analyzer (RVA) and a Brabender farinograph. The RVA peak, breakdown, and final viscosities decreased with the addition of gums, while setback viscosity increased. The farinogram showed that rice flour supplemented with gums such as tara gum, guar gum, and locust bean gum (LBG) increased water absorption and dough stability, yielding strengthened dough similar to wheat flour dough. The addition of guar or tara gum/sodium stearoyl lactylate (SSL)/fungal α-amylase (AMYL) or glucose oxidase (GO) blend improved the volume and reduced the crumb firmness of rice bread prepared from rice flour containing 14% vital gluten. Therefore, the combined addition of gum, emulsifier and enzyme into rice flour significantly improved the rice bread quality, allowing the decrease of the vital gluten level in rice bread formula.

Keywords: rice bread; vital gluten; gum; emulsifier; enzyme; baking properties