활성글루텐 첨가 쌀 식빵 프리믹스의 저장 중 품질 특성

이영택¹^,^*

Effect of Storage on Physicochemical and Bread-making Properties of Bread Premix Prepared from Rice Flour Containing Vital Gluten

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 2011 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: Sep 16, 2011; Revised: Oct 13, 2011; Accepted: Oct 13, 2011

Published Online: Nov 30, 2011

Abatract

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°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.

Keywords: rice bread; vital gluten; premix; storage; quality characteristics