→ 한국식품과학회지2018 ; 50(06): 587-593
Rheological properties of flour dough containing roasted rice bran
볶은 쌀겨를 첨가한 밀가루 반죽의 rheology 특성
Hyun-Kwang Shin1, Jeong-Hoon Lee2, Koo-Chun Chung3, and Si-Kyung Lee2,*
1Deprtment of BioFood Science & Technology, Agriculture Livestock Graduate School, Konkuk University
2Department of Food Science and Biotechnology of Animal Resources, Konkuk University
3Department of Chemistry, Konkuk University
1건국대학교 농축대학원 바이오식품공학과, 2건국대학교 축산식품생명공학과, 3건국대학교 화학과
This study was carried out to investigate the effect of roasted rice bran (RRB) on the rheological properties of bread dough. According to farinograph analysis, the consistency of the control sample was greatest. There were no significant differences in water absorption (p<0.05). Lower values of development time, stability, and time to breakdown, which were affected, by the addition of RRB, were observed for RRB-containing dough samples, compared to the control dough sample. Addition of RRB significantly increased the mixing tolerance index (MTI). According to rheofermentometer analysis, the values of H'm, T'1, and retention volume decreased with increase in the amount of RRB added. According to the rapid visco analyzer (RVA) analysis, peak viscosity, holding strength, and setback values were greater in the control than in the RRB-containing samples. The addition of RRB to the flour influenced rheological properties like fermentation volume and acidity. The total acidity increased with the increase in the amount of RRB added. The present study has indicated that there was no significant difference between the rheological properties of the control and 5% RRB-containing dough samples. Therefore, the addition of 5% RRB could be an effective way to produce functional flour bread without affecting its desirable physical properties.
roasted rice bran, rheological properties, bread dough
한국식품과학회지 2018 Dec; 50(06): 587 - 593