발효쌀겨의 첨가에 따른 식빵 반죽의 물리적 특성

Title
발효쌀겨의 첨가에 따른 식빵 반죽의 물리적 특성
Other Titles
Effect of Fermented Rice Bran on Rheological Properties of White Bread Dough
Author(s)
한기동박현실
Keywords
Fermented rice bran; Rheological property; Bread dough; SEM
Issue Date
201002
Publisher
한국식생활문화학회
Citation
한국식생활문화학회지, v.25, no.1, pp.82 - 90
Abstract
In this study, the rheological properties of doughs blended with 5% to 20% fermented rice bran (FRB) were investigated using farinographs, amylographs, extensographs, and SEM. In the farinograph analysis, the water absorption decreased and the replacement ratio of FRB increased over the time of development of the dough. The stability time of the dough was shortened, and the degree of softening decreased with added volume of FRB. The amylograph analysis showed that the temperature at the beginning of gelatinization showed a tendency to increase with increasing replacement ratio of FRB, but the gelatinization temperature showed no significant difference between the FRB-added groups and control group. The extensograph analysis showed that when the replacement ratio of FRB was over 10%, the extension of the dough decreased while the resistance was increased. In the SEM analysis, the added dough with less than 10% FRB had similar characteristics in gluten matrix and gas bubbles to those of the control of wheat flour alone. It was concluded that an added FRB volume of below 10% is most suitable for bread making.
URI
http://hdl.handle.net/YU.REPOSITORY/22847
ISSN
1225-7060
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자연자원대학 > 식품공학과 > Articles
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