쌀귀리를 첨가한 쌀식빵의 제빵적성

Abstract

This study was carried out to investigate the bread-making properties of rice bread added with naked oat flours (0-15%). The water, crude protein, crude lipid, and crude ash contents of the rice flour used to prepare the rice bread were 11.8, 8.6, 1.8, and 1.3%, respectively, and the contents of total starch, amylose, damaged starch, and dietary fiber contents were 75.7, 23.1, 30.0, and 1.7%, respectively. The crude protein, crude lipid, and crude ash increased, whereas total starch, amylose, and starch damage decreased with increasing addition of naked oat flour in the rice-naked oat composition flour (RNOCF). The pasting properties of RNOCF showed a slight decrease in peak viscosity, trough, final viscosity, and setback with increasing addition of naked oat flour. As the fermentation time increased, the pH of RNOCF dough added with naked oat flour decreased, whereas its expansion ratio significantly increased. The volume, specific volume, and baking loss ratio of the rice bread decreased for 10 and 15% addition, compared to 0 and 5% addition. With increasing addition of naked oat flour, the hardness of rice bread increased, whereas the cohesiveness and springiness were not significantly affected. Results indicated that rice bread added with 5% naked oat flour had the best quality.