Bread-making Properties of Rice Flours Produced by Dry, Wet and Semi-wet Milling

건식, 습식 및 반습식 쌀가루에 의한 쌀빵의 특성 비교

  • Lee, Myung-Hee (Dept. of Food and Bioengineering, Kyungwon University) ;
  • Lee, Young-Tack (Dept. of Food and Bioengineering, Kyungwon University)
  • 이명희 (경원대학교 생명공학부) ;
  • 이영택 (경원대학교 생명공학부)
  • Published : 2006.08.30


Rice flours produced by dry, wet, and semi-wet milling methods were used to investigate bread-making properties. Wet milled rice flours were produced by two different steeping temperatures of $25^{\circ}C$ and $55^{\circ}C$, properties of composite flour containing 70% rice flour and 30% wheat flour with the addition of vital wheat gluten were tested. Among rice flours, wet milled rice flour showed increased mixing time and dough stability determined by a mixograph. Wet milled rice flours produced higher loaf volume compared with dry of semi-wet milled rice flours. Wet-milled rice flour steeped at $55^{\circ}C$ appeared to produce good rice breads with relatively high loaf volume. Crumb hardness of bread prepared with wet milled rice flour was lower than the other breads and increased slowly during 3-day storage at $25^{\circ}C$.


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