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이스트 첨가 수준, 발효 시간 및 오븐 온도에 따른 쌀빵 품질 특성

Effects of the Percentages of Yeast, Fermentation Time and Oven Temperature on the Quality Characteristics of Rice Bread

한국식품영양학회지 2019년 32권 4호 p.371 ~ 378
김상숙 ( Kim Sang-Sook ) - 한국식품연구원 가공공정연구단

정혜영 ( Chung Hae-Young ) - 가천대학교 식품영양학과

Abstract


This paper investigated the effects of the percentages of yeast and fermentation time as well as the top and bottom temperature of oven on the baking properties of rice bread. The specific volume of the dough decreased as the amount of added yeast and fermentation time increased. When 1.5% yeast was added at 60 min of fermentation time, the shape of the rice bread showed the largest volume, high appearance and a round shape. The top and bottom temperature of the oven on the baking characteristics of rice bread were affected by the baking time. When the top and bottom temperature of the oven at 200 and 140℃, and 200 and 170℃, the baking time was 20 min. When the top and bottom temperature of oven at 140 and 170℃, the baking time was 40 min. When the top and bottom temperature of the oven were 170 and 170℃, the shape of the rice bread indicated the largest volume, high appearance and a round shape. The results of this study revealed that the replacement of rice flour with 1.5% yeast, 60 min of fermentation time, and the top and bottom temperature of oven at 170-170℃ are effective for rice bread.

키워드

rice bread; yeast; fermentation time; the top and bottom temperature of oven
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