쌀 품종별 알파미분을 첨가한 식빵의 품질 특성
Quality characteristics of bread prepared with pregelatinized rice flours of various cultivars
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This study investigated and compared the effect of pregelatinized rice flours on bread quality. Rice cultivars (‘Hiami’, ‘Hopyeng’, and ‘Hyunpum’) were pregelatinized at 121℃ for 15 min in an autoclave. In the pregelatinized rice flour group, the volume and specific volume of bread increased, along with the dough moisture, which was significantly higher for the ‘Hiami’ and ‘Hyunpum’ flours than for the ‘Hopyeng’ flour. In the pregelatinized rice flour group, the b value of bread crumb and crust decreased as the dough moisture content. With respect to texture properties, the bread in the pregelatinized rice flour group showed decreased hardness and chewiness and inceased springiness and cohesiveness compared to raw rice flour, and the improvement in texture properties was higher for ‘Hiami’ and ‘Hyunpum’ flours than for the ‘Hopyeng’ flour. With respect to hardness change during storage, the retrogradation was delayed in the pregelatinized rice flour group with increased dough moisture content, and time constant (1/k) was higher for the ‘Hiami’ and ‘Hyunpum’ flours than for the ‘Hopyeng’ flour. The results of this study indicate that pregelatinized rice flour, especially that of ‘Hiami’ and ‘Hyunpum’, improves bread quality and can be applied in the bakery industry.
Abstract
This study investigated and compared the effect of pregelatinized rice flours on bread quality. Rice cultivars (‘Hiami’, ‘Hopyeng’, and ‘Hyunpum’) were pregelatinized at 121℃ for 15 min in an autoclave. In the pregelatinized rice flour group, the volume and specific volume of bread increased, along with the dough moisture, which was significantly higher for the ‘Hiami’ and ‘Hyunpum’ flours than for the ‘Hopyeng’ flour. In the pregelatinized rice flour group, the b value of bread crumb and crust decreased as the dough moisture content. With respect to texture properties, the bread in the pregelatinized rice flour group showed decreased hardness and chewiness and inceased springiness and cohesiveness compared to raw rice flour, and the improvement in texture properties was higher for ‘Hiami’ and ‘Hyunpum’ flours than for the ‘Hopyeng’ flour. With respect to hardness change during storage, the retrogradation was delayed in the pregelatinized rice flour group with increased dough moisture content, and time constant (1/k) was higher for the ‘Hiami’ and ‘Hyunpum’ flours than for the ‘Hopyeng’ flour. The results of this study indicate that pregelatinized rice flour, especially that of ‘Hiami’ and ‘Hyunpum’, improves bread quality and can be applied in the bakery industry.
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