효소제 및 유화제의 첨가가 쌀빵의 부피와 경도에 미치는 영향

Abstract

The effects of various enzymes and emulsifiers on the loaf volume and crumb hardness of rice breads were studied. Four different enzymes [fungal α-amylase (AMYL), maltogenic bacterial α-amylase (NMYL), glucose oxidases (GO), and xylanase＋hemicellulases (PTP)] and four emulsifiers [sorbitan monostearate (SMS), glycerol monostearate (GMS), sodium stearoyl lactylate (SSL), and glycerol ester＋propylene glycol ester＋sucrose ester＋sorbitan ester (SP)] were supplemented to rice dough. The addition of AMYL, GO, and GO＋AMYL increased loaf volume of rice breads. The highest loaf volume was observed in rice bread supplemented with AMYL. Rice breads supplemented with enzymes firmed at lower rates during storage, and AMYL, NMYL, and GO considerably decreased crumb hardness of rice breads, exhibiting a significant antistaling effect. The addition of emulsifiers produced rice breads with better specific loaf volume and crumb texture, and continuously retarded crumb hardness of rice breads during storage. Especially, rice bread supplemented with SSL demonstrated the highest loaf volume and the lowest crumb hardness during storage.