한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제25권2호
  • /
  • Pages.253-258
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  • 2012
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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활성 글루텐 및 쌀 입국 첨가에 의한 쌀 찐빵의 품질 변화

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

  • 최윤희 (농촌진흥청 국립농업과학원 발효이용과) ;
  • 이정은 (농촌진흥청 국립농업과학원 발효이용과) ;
  • 김은미 (농촌진흥청 국립농업과학원 발효이용과) ;
  • 박신영 (농촌진흥청 국립농업과학원 발효이용과)
  • 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)
  • 투고 : 2011.12.22
  • 심사 : 2012.05.14
  • 발행 : 2012.06.30
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초록

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.

키워드

참고문헌

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피인용 문헌

  1. Manufacture of Pear Marc Nuruk by Aspergillus oryzae and Characteristics of Makgeolli Fermentation vol.41, pp.4, 2013, https://doi.org/10.4489/KJM.2013.41.4.255
  2. Study on the Quality Characteristics of Steamed Bread Using Bamboo and Lotus Leaf Powder vol.29, pp.3, 2014, https://doi.org/10.7318/KJFC/2014.29.3.298
  3. Characteristics and Yield of Jochung Processed by Different Preparation Methods vol.27, pp.3, 2014, https://doi.org/10.9799/ksfan.2014.27.3.414
  4. Cultural Characteristics of Fungi Strains isolated from Korean Nuruk vol.26, pp.2, 2016, https://doi.org/10.17495/easdl.2016.4.26.2.125
  5. The Study of Antioxidant Properties, and Physicochemical and Sensory Characteristics of Steamed Barley Bread added with Ramie Leaf vol.27, pp.2, 2014, https://doi.org/10.9799/ksfan.2014.27.2.249
  6. 현미 Sourdough을 이용한 찐빵의 품질특성 vol.22, pp.5, 2012, https://doi.org/10.20878/cshr.2016.22.5.001
  7. 황국곰팡이를 이용한 갈색거저리 발효액의 특성 및 조미소재 이용가능성 탐색 vol.49, pp.3, 2012, https://doi.org/10.9721/kjfst.2017.49.3.286