한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지
DOI QR코드

DOI QR Code

반죽 및 발효 조건이 글루텐 프리 쌀 빵의 품질에 미치는 영향

Effect of kneading and fermentation conditions on the quality of gluten-free rice bread

  • 조영제 (농촌진흥청 국립식량과학원) ;
  • 천아름 (농촌진흥청 국립식량과학원) ;
  • 심은영 (농촌진흥청 국립식량과학원) ;
  • 박혜영 (농촌진흥청 국립식량과학원) ;
  • 곽지은 (농촌진흥청 국립식량과학원) ;
  • 김미정 (농촌진흥청 국립식량과학원) ;
  • 이춘기 (농촌진흥청 국립식량과학원)
  • Jo, Youngje (National Institute of Crop Science, Rural Development Administration) ;
  • Chun, Areum (National Institute of Crop Science, Rural Development Administration) ;
  • Sim, Eun-Yeong (National Institute of Crop Science, Rural Development Administration) ;
  • Park, Hye-Young (National Institute of Crop Science, Rural Development Administration) ;
  • Kwak, Ji-Eun (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Mi-Jung (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Choon-Ki (National Institute of Crop Science, Rural Development Administration)
  • 투고 : 2020.07.21
  • 심사 : 2020.09.17
  • 발행 : 2020.10.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구에서는 글루텐 프리 쌀 빵의 품질을 개선하기 위해서 반죽 시 첨가되는 물의 양과 물의 온도 그리고 발효 시간을 다양하게 하여 글루텐 프리 쌀 빵의 품질을 비교해 보았다. 품질 비교를 위해서 빵의 단면적과 기공 개수, 기공의 면적, 부피, 빵의 경도 등을 측정해 보았으며, 그 결과 반죽 시 첨가되는 물의 온도 95℃가 0, 25℃에 비하여 단면적이 넓고, 기공의 개수가 많게 나타났으며, 발효시간이 2시간일 때 단면적이 가장 넓게 나타났다. 그리고 반죽 시 첨가되는 물의 양은 쌀가루 100 g에 130 g 이상의 물을 사용하였을 때 단면적의 넓이가 감소하는 것을 확인할 수 있었다. 결론적으로 95℃의 물을 50 g (쌀가루 50 g)을 사용하여 2시간 발효를 하였을 때 단면적이 가장 넓어지고, 기공의 개수가 많아 졌으며 경도도 낮아져서 부드러운 빵을 만들 수 있었다. 비록 밀가루를 사용한 빵보다 단면적의 크기가 작았지만, 기존의 방법을 이용하여 만든 글루텐 프리 쌀 빵과 비교하였을 때 부피와 단면적이 증가하였으며, 추후 부피 팽창에 도움을 줄 수 있는 증점제와 같은 첨가물 사용을 동시에 진행하게 된다면 더욱 품질이 좋을 글루텐 프리 쌀 빵을 만들 수 있을 것으로 기대된다.

In recent years, there has been an increasing interest in research on gluten-free bread. Most studies have focused on substituting or imitating the gluten network. However, less attention has been paid to technological approaches to improve the quality of gluten-free rice bread (GFRB). This study analyzed the influence of the temperature of water used for kneading and fermentation time on the quality of GFRB. Water at various amounts and different temperatures was added for kneading, and fermentation was performed for 0, 2, and 4 h. GFRB produced by kneading using water at 95℃ showed the highest specific volume and the lowest hardness among test groups, regardless of other factors. In conclusion, mixing equal volumes of water at 95℃ and rice flour, followed by a 2 h fermentation process, produced the best-quality GFRB in terms of cross-sectional area, hardness, and appearance.

키워드

참고문헌

  1. AACC. Approved Methods of the AACC. American Association of Cereal Chemists (10th ed). St. Paul, MN, USA (2000)
  2. AOAC. Official Methods of Analysis of the Association of Official Chemists (14ed). Arlington, Virginia, USA (1984)
  3. Aplevicz KS, Ogliari PJ, Sant'Anna ES. Influence of fermentation time on characteristics of sourdough bread. Brazilian J. Pharm. Sci. 49: 232-239 (2013)
  4. Asghar A., Anjum F. M., Butt M. S., Tariq M. W., Hussain S. Rheological and storage effect of hydrophilic gums on the quality of frozen dough pizza. Food Sci. Technol. 13: 96-102 (2007)
  5. Cappa C., Lucisano M., Mariotti M. Influence of syllium, sugar beet fibre and water on gluten-free dough properties and bread quality. Carbohyd. Polym. 98: 1657-1666 (2013) https://doi.org/10.1016/j.carbpol.2013.08.007
  6. Ciacci C, Cavallaro R, Iovino P, Sabbatini F, Palumbo A, Amoruso D, Tortora R, Mazzacca G. Allergy prevalence in adult celiac disease. J. Allergy Clin. Immun. 113: 1199-1203 (2004) https://doi.org/10.1016/j.jaci.2004.03.012
  7. Crockett R, Ie P, Vodovotz Y. Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread. Food Chem. 129: 84-91 (2011) https://doi.org/10.1016/j.foodchem.2011.04.030
  8. Demirkesen I, Mert B, Sumnu G, Sahin S. Rheological properties of gluten-free bread formulations. J. Food Eng. 96: 295-303 (2010) https://doi.org/10.1016/j.jfoodeng.2009.08.004
  9. Demirkesen I, Sumnu G, Sahin S. Image analysis of gluten-free breads prepared with chestnut and rice flour and baked in different ovens. Food Bioprocess Tech. 6:1749-1758 (2013) https://doi.org/10.1007/s11947-012-0850-5
  10. Elgeti D, Nordlohne SD, Foste M, Besl M, Linden MH, Heinz V, Jekle M, Becker T. Volume and texture improvement of gluten free bread using quinoa white flour. J. Ceral Sci. 59: 41-47 (2014) https://doi.org/10.1016/j.jcs.2013.10.010
  11. Furlan LTR, Padilla AP, Campderros ME. Improvement of glutenfree bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix. Food Chem. 170: 257-264 (2015) https://doi.org/10.1016/j.foodchem.2014.08.033
  12. Gao Y, Janes ME, Chaiya B, Brennan MA, Brennan CS, Prinyawiwatkul W. Gluten-free bakery and pasta products: prevalence and quality improvement. Int. J. Food Sci. Tech. 53: 19-32 (2018) https://doi.org/10.1111/ijfs.13505
  13. Gelinas P, McKinnon C. Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies. Int. J. Food Sci. Technol. 51: 1801-1810 (2016) https://doi.org/10.1111/ijfs.13151
  14. Kang TY, Choi E, Jo HY, Yoon MR, Lee JS, Ko S. Effects of japonica type rice cultivar on quality of gluten-free rice bread. Food Eng. Prog. 17(4): 1-6 (2013)
  15. Ku SK, Yong HI, Kim TK, Jang HW, Sung JM, Park JD, Choi YS. Quality characteristics of glute-free batter with addition of transglutaminase according to manufacturing process. Korea J. Food Cook Sci. 36: 205-211 (2020) https://doi.org/10.9724/kfcs.2020.36.2.205
  16. Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG. Effect of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. J. Food Eng. 79: 1099-1047 (2007) https://doi.org/10.1016/j.jfoodeng.2006.03.032
  17. Lee MH, Lee YT. Bread-making properties of rice flours produced by dry, wet and semi-wet milling. J. Korean Soc. Food Sci. Nutr. 35:886-890 (2006) https://doi.org/10.3746/jkfn.2006.35.7.886
  18. Liu X, Mu T, Sun H, Zhang M, Chen J, Fauconnier ML. Influence of different hydrocolloids on dough thermomechanical properties and in vitro starch digestibility of gluten free steamed bread based on potato flour. Food Chem. 239: 1064-1074 (2018) https://doi.org/10.1016/j.foodchem.2017.07.047
  19. Martinez MM, Diaz A, Gomez M. Effect of different microstructural features of soluble and insoluble fibres of gluten-free dough rheology and bread making. J. Food Eng. 142: 49-56 (2014) https://doi.org/10.1016/j.jfoodeng.2014.06.020
  20. Mir SA, Shah MA, Naik HR, Zargar IA. Influence of hydrocolloids on dough handling and technological properties of gluten-free breads. Trends Food Sci. Tech. 51: 49-57 (2016) https://doi.org/10.1016/j.tifs.2016.03.005
  21. Mohammadi M, Azizi MH, Neyestai TR, Hosseini H, Mortazavian AM. Development of gluten-free bread using guar gum and transglutaminase. J. Industrial Eng. Chem. 21: 1398-1402 (2015) https://doi.org/10.1016/j.jiec.2014.06.013
  22. Moon S. Application of rice protein as a natural emulsifier. Korean J. Food Cook Sci. 36(1): 109-117 (2020) https://doi.org/10.9724/kfcs.2020.36.1.109
  23. Moore MM, Heinbockel M, Dockery P, Ulmer HM, Arendt EK. Network formation in gluten-free bread with application of transglutaminase. Cereal Chem. 83(1): 28-36 (2014) https://doi.org/10.1094/CC-83-0028
  24. Morreale F, Garzon R, Rosell CM. Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose. Food Hydrocoll. 77: 629-635 (2018) https://doi.org/10.1016/j.foodhyd.2017.11.004
  25. Ozkoc SO, Seyhun N. Effect of gum type and flazseed concentration on quality of gluten-free breads made from frozen dough baked in infrared-microwave combination oven. Food Bioprocess Tech. 8: 2500-2506 (2015) https://doi.org/10.1007/s11947-015-1615-8
  26. Paciulli M, Rinaldi M, Cirlini M, Scazzina F, Chiavaro E. Chestnut flour addition in commercial gluten bread: A shelf-life study. LWT. 70: 88-95 (2016) https://doi.org/10.1016/j.lwt.2016.02.034
  27. Sakac M, Torbica A, Sedej I, Hadnadev M. Influence of bread making on antioxidant capacity of gluten free bread based rice and buckwheat flours. Food Res. Int. 44: 2806-2813 (2011) https://doi.org/10.1016/j.foodres.2011.06.026
  28. Sanchez HD, Osella CA, Torre MA. Optimization of gluten-free bread prepared from cornstarch, rice flour, and cassava starch. J. Food. Sci. 67: 416-419 (2002) https://doi.org/10.1111/j.1365-2621.2002.tb11420.x
  29. Wang DW, Li D, Wang K, Zhao Y, Wang Z, Yue G, Liu X, Qin H, Zhang K, Dong L, Wang D. Genome-wide analysis of complex wheat gliadins, the dominant carriers of celiac disease epitopes. Sci. Rep. 7: 44609 (2017) https://doi.org/10.1038/srep44609
  30. Waters DLE, Henry RJ, Reinke RF, Fitzgerald MA. Gelatinization temperature of rice explained by polymorphisms in starch synthase. Plant Biotechnol. J. 4: 115-122 (2006) https://doi.org/10.1111/j.1467-7652.2005.00162.x
  31. Zhou W, Therdthai N, Hui YH. Introduction to baking and bakery products. Bakery Products Sci. Tech. 1-16 (2014)