백미와 현미의 첨가비율을 달리하여 제조한 모닝빵의 품질 특성

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 30권 / 6호
ㆍ저자명 : 주신윤, 최해연

목차

서 론
재료 및 방법
1. 모닝빵 제조
2. 반죽의 pH 및 발효팽창력 측정
3. 모닝빵의 수분함량 측정
4. 모닝빵의 굽기 손실률, 비용적 및 높이 측정
5. 모닝빵의 색도 측정 및 단면관찰
6. 모닝빵의 조직감 측정
7. 모닝빵의 관능검사
8. 통계처리
결과 및 고찰
1. 반죽의 pH 및 발효팽창력
2. 모닝빵의 수분함량
3. 모닝빵의 굽기 손실률, 비용적 및 높이
4. 모닝빵의 색도 및 단면관찰
5. 모닝빵의 조직감
6. 모닝빵의 관능검사
요약 및 결론
References

영어 초록

The objective of this study was to examine the effects of rice (R) and brown rice (BR) flour on the quality characteristics of morning bread. The quality characteristics of morning bread were determined by measuring the pH of the dough, dough raising power, moisture content, baking loss rate, specific volume, height, color value, texture analysis and sensory evaluations. The pH of the bread dough was highest on R1:BR2 and R0:BR3. The dough raising power and moisture content steadily and significantly decreased as the amount of added brown rice flour increased. The baking loss rate was highest on R3:BR0. The specific volume and height of morning bread were highest on R3:BR0 and R2:BR1. In color value, the L value decreased significantly as the amount of added brown rice flour increased, while a value and b value increased. The hardness, gumminess and chewiness of morning bread increased with an increase in brown rice flour. In consumer acceptability, R3:BR0, R2:BR1 and R1:BR2 showed the highest scores in all parameters. Characteristic intensity rating of roasted taste was lowest on R3:BR0. These results indicate that R2:BR1 showed similar quality characteristics as compared to morning bread without brown rice flour, with the optimal results appreciated with a 2:1 ratio of rice flour to brown rice flour.

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