쌀가루 적용 확대를 위한 제빵 적합성 평가
Evaluation of baking suitability for expanding rice flour application
- 주제(키워드) 도움말 Baromi2 , floury rice , lower gluten , healthy bread
- 발행기관 강릉원주대학교 일반대학원
- 지도교수 도움말 박성훈
- 발행년도 2024
- 학위수여년월 2024. 2
- 학위명 석사
- 학과 및 전공 도움말 일반대학원 식품영양학과
- 세부분야 해당없음
- 실제URI http://www.dcollection.net/handler/kangnung/000000011718
- UCI I804:42001-000000011718
- 본문언어 한국어
초록/요약 도움말
This study aimed to expand the utilization of rice flour in various bakery products, including white pan bread, baguette, and sweet bread. The rice flour used was derived from the floury rice variety 'Baromi2 (B2)' developed by the Rural Development Administration. When substituting B2 for wheat flour in regular dough, white pan bread, at levels of 20%, 40%, 60%, 80%, and 100%, a decline in fermentation expansion and volume of the product was observed, starting from the 40% substitution level. Therefore, in baguettes and sweet bread, B2 was added at 10%, 20%, and 30%, and the physicochemical characteristics of the bakery products were analyzed. As the content of B2 increased, the fermentation expansion of the dough decreased. However, there was no significant difference compared to the control group up to a 20% substitution. The finished white pan bread exhibited significant variations in external structure with changes in B2 content. In contrast, baguettes and sweet bread showed no significant differences in external structure with varying B2 content. However, the crust color, including B2, showed an increased Browning Index (BI) in white pan bread and sweet bread, while baguettes exhibited a decrease in BI. Moreover, bakery products containing an appropriate amount of B2 showed a reduction in product aging. Based on these results, it can be concluded that 'B2' is substitutable for up to 20% of wheat flour in bakery products.
more목차 도움말
List of Tables 6
List of Figures 8
Abstract 10
1. 서론 12
2. 재료 및 방법 16
2.1. 재료 16
2.2. 제품 준비 17
2.2.1. Regular dough; 식빵 17
2.2.2. Lean dough; 바게트 20
2.2.3. Sweet dough; 단과자빵 23
2.3. pH, 발효팽창력 측정 26
2.4. 색도 측정 26
2.5. 무게, 부피, 비용적 및 굽기손실률 측정 27
2.6. 수분함량 측정 27
2.7. Texture 분석 28
2.8. 통계분석 28
3. 결과 및 고찰 29
3.1. Regular dough; 식빵의 이화학적 특성 29
3.1.1. 식빵 반죽의 발효팽창력 29
3.1.2. 식빵의 외형 및 색도 분석 32
3.1.3. 식빵의 제빵특성 35
3.1.4. 식빵의 수분함량 37
3.1.5. 식빵의 texture 특성 39
3.2. Lean dough; 바게트의 이화학적 특성 42
3.2.1. 바게트 반죽의 발효팽창력 42
3.2.2. 바게트의 외형 및 색도 분석 44
3.2.3. 바게트의 제빵특성 47
3.2.4. 바게트의 수분함량 49
3.3. Sweet dough; 단과자빵의 이화학적 특성 51
3.3.1. 단과자빵 반죽의 발효팽창력 51
3.3.2. 단과자빵의 외형 및 색도 분석 53
3.3.3. 단과자빵의 제빵특성 56
3.3.4. 단과자빵의 수분함량 58
3.3.5. 단과자빵의 texture 특성 60
4. 결론 62
5. 참고문헌 63
6. 부록 74
