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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2020; 49(8): 876-882

Published online August 31, 2020

Copyright © The Korean Society of Food Science and Nutrition.

Optimization for Making Rice Pan Bread by Addition of Processed Rice Flour

Ki-Hong Yoon1, Won-Mo Kim2, and Gyu-Hee Lee1

1Department of Food Science & Biotechnology, Woosong University 2Department of Baking & Pastry, Woosong College

Abstract

To investigate the effect of processed rice flour (PRF) and moisture content (MC) on gluten free rice pan bread made with various amounts of PRF, the dough expansion rate, bread volume, bread brittleness, and bread hardness of gluten-free rice pan bread were analyzed by using response surface methodology (RSM). The R2 values of the dough expansion rate (DER), bread volume (BV), bread brittleness (BB), and bread hardness (BH) of gluten-free rice pan bread were represented as 0.6006 (P=0.4413), 0.9376 (P=0.0160), 0.9664 (P=0.0048), and 0.9648 (P=0.0052). Since DER was not suitable for RSM analysis due to its low R2 value, BV, BB, and BH were analyzed for optimal conditions. The optimum conditions for making gluten-free rice pan bread with various amounts of PRF resulted in maximum BV at 15.14% PRF and 81.75% MC (546.526 mL), minimum BB at 18.09% PRF and 108.27% MC (23,070 g), and minimum BH at 16.09% PRF and 98.10% MC (130.915 g). In the contour map analysis, the contour region was 13∼19% PRF and 80∼90% MC. According to the optimization, 16% PRF and 85% MC showed good fit to the predicted values for making gluten-free rice pan bread.

Keywords: gluten free rice pan bread, optimization, processed rice flour, response surface methodology, moisture content

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2020; 49(8): 876-882

Published online August 31, 2020

Copyright © The Korean Society of Food Science and Nutrition.

가공쌀분말을 이용한 글루텐프리 쌀빵 제조 방법의 최적화

Optimization for Making Rice Pan Bread by Addition of Processed Rice Flour

Ki-Hong Yoon*1, Won-Mo Kim*2, and Gyu-Hee Lee*1

*1Department of Food Science & Biotechnology, Woosong University *2Department of Baking & Pastry, Woosong College

Abstract

To investigate the effect of processed rice flour (PRF) and moisture content (MC) on gluten free rice pan bread made with various amounts of PRF, the dough expansion rate, bread volume, bread brittleness, and bread hardness of gluten-free rice pan bread were analyzed by using response surface methodology (RSM). The R2 values of the dough expansion rate (DER), bread volume (BV), bread brittleness (BB), and bread hardness (BH) of gluten-free rice pan bread were represented as 0.6006 (P=0.4413), 0.9376 (P=0.0160), 0.9664 (P=0.0048), and 0.9648 (P=0.0052). Since DER was not suitable for RSM analysis due to its low R2 value, BV, BB, and BH were analyzed for optimal conditions. The optimum conditions for making gluten-free rice pan bread with various amounts of PRF resulted in maximum BV at 15.14% PRF and 81.75% MC (546.526 mL), minimum BB at 18.09% PRF and 108.27% MC (23,070 g), and minimum BH at 16.09% PRF and 98.10% MC (130.915 g). In the contour map analysis, the contour region was 13∼19% PRF and 80∼90% MC. According to the optimization, 16% PRF and 85% MC showed good fit to the predicted values for making gluten-free rice pan bread.

Keywords: gluten free rice pan bread, optimization, processed rice flour, response surface methodology, moisture content