Quality Changes of Steamed Rice Bread with Addition of Active Gluten and Rice Nuruk

활성 글루텐 및 쌀 입국 첨가에 의한 쌀 찐빵의 품질 변화

  • Choi, Yoon-Hee (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Lee, Jung-Eun (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Eun-Mi (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Park, Shin-Young (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA)
  • 최윤희 (농촌진흥청 국립농업과학원 발효이용과) ;
  • 이정은 (농촌진흥청 국립농업과학원 발효이용과) ;
  • 김은미 (농촌진흥청 국립농업과학원 발효이용과) ;
  • 박신영 (농촌진흥청 국립농업과학원 발효이용과)
  • Received : 2011.12.22
  • Accepted : 2012.05.14
  • Published : 2012.06.30


This study was conducted to investigate the effects of different active gluten and rice Nuruk(Asp. oryzae, Asp. kawachii rice Nuruk) levels on the quality properties of steamed rice breads. Enzyme(amylase and acidic protease) activity of Asp. oryzae rice Nuruk is higher than Asp. kawachii rice Nuruk. Among the loaf volume of active gluten that were tested (10, 13, 15 and 17%) an active gluten loaf volume of 15% produced the best steamed rice bread. As a result of the loaf volume test steamed rice bread with rice Nuruk was decreased than steamed wheat bread. Regarding color, all treatments produced significant differences. The L value was decreased in steamed rice bread more than in steamed wheat bread, and a and b values were increased, respectively. Hardness, gumminess and chewiness of SRB-2, 3, 4 were lower than SWB-1 but springiness were higher. According to the sensory evaluation of steamed rice bread, color, flavor, and uniformity of pores were the highest in the steamed wheat bread, and the chewiness and texture were good in the steamed rice bread containing added active gluten and rice Nuruk. In this study, addition of rice Nuruk in steamed rice bread did not increase loaf volume, but had an advantage for overall desirability.


Supported by : 국립농업과학원


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