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The Effects of the Different Percentages of HPMC and Enzymes on Making Rice Bread

쌀빵의 제빵 적성에 대한 HPMC와 복합 효소 첨가 수준 영향

  • Kim, Sang Sook (Research Group of Food Processing, Korea Food Research Institute) ;
  • Chung, Hae Young (Department of Food and Nutrition, Gachon University)
  • 김상숙 (한국식품연구원 가공공정연구단) ;
  • 정혜영 (가천대학교 식품영양학과)
  • Received : 2019.06.18
  • Accepted : 2019.08.20
  • Published : 2019.08.31

Abstract

This study investigated the bread-making properties of rice bread supplemented with HPMC (hydroxypropyl methylcellulose) 1~3% and gluzyme (glucose oxidase), fungamyl (fungal ${\alpha}$-amylase) and pentopan (xylanase+hemicellulases) (0.0015~0.0090%). The viscoelastic properties of the dough with HPMC 1~3% were analyzed. When the rice flour was supplemented with HPMC 1~3%, the viscoelastic properties of the dough tended to increase as the amount of added HPMC was increased. The physicochemical characteristics of the rice bread with HPMC, gluzyme, fungamyl, and pentopan were analyzed. Supplementing the rice flour with HPMC, gluzyme, fungamyl, and pentopan had a significant effect on the volume (p<0.01) and specific volume (p<0.001) of the rice bread. Supplementing the rice flour with 3% HPMC and 0.0045% or 0.0090% pentopan had a significant effect on increasing the volume (p<0.01) and specific volume (p<0.001) of the rice bread. Supplementing the rice flour with 3% HPMC, 0.0023% gluzyme and 0.0015% fungamyl had a significant effect on increasing the volume (p<0.01) and specific volume (p<0.001) of the rice bread. These results suggest that supplementing the rice flour with HPMC, gluzyme, fungamyl and pentopan is effective for the production of rice bread.

Keywords

Rice bread;HPMC;gluzyme;fungamyl;pentopan

Acknowledgement

Supported by : 농림식품기술기획평가원

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