→ 한국식품과학회지2018 ; 50(06): 614-620
Changes in physical characteristics of white pan bread by addition of GABA rice bran and its extract
GABA 미강 및 미강추출물 첨가에 의한 식빵의 텍스처 및 저장성의 변화
Su-Jin Oh1, Young-Hoi Kwon1, Hae-Hun Shin2, Hyun Soo Kim1,3, Hee-Don Choi4, and Seung-Taik Lim1,3
1Department of Biotechnology, Korea University
2Division of Food Service Industry, BaekSeok Culture University
3Seolgok Co. Ltd.
4Food Processing Research Center, Korean Food Research Institute
1고려대학교 생명공학과, 2백석문화대학 외식산업학부, 3설곡주식회사, 4한국식품연구원 식품가공연구센터
A rice bran physically treated to increase the residual gamma amino butyric acid (GABA) content (200 mg/ 100 g) or its hot-water extract (200 mg/100 g) was added into a white pan bread, and changes in the physical properties including color, and volume and texture changes during storage at room temperature were examined. The addition of bran powders had negative effects on bread quality and storage stability whereas that of rice bran extract (RBE) improved the storage stability of bread. The lightness of bread crumbs decreased but the volume of bread slightly increased after addition of the RBE. The increase in crumb hardness during storage was retarded by the RBE addition. The residual concentration of GABA in bread was increased 38-fold when 20% of RBE was added. The addition of RBE to white pan bread improved the resistance to staling and health-promoting function because of GABA.
rice bran, staling, gamma-aminobutyric acid, bread, texture
한국식품과학회지 2018 Dec; 50(06): 614 - 620