쌀빵의 제빵 적성에 대한 HPMC와 복합 효소 첨가 수준 영향

This study investigated the bread-making properties of rice bread supplemented with HPMC (hydroxypropyl methylcellulose) 1~3% and gluzyme (glucose oxidase), fungamyl (fungal α-amylase) and pentopan (xylanase+ hemicellulases) (0.0015~0.0090%). The viscoelastic properties of the dough with HPMC 1~3% were analyzed. When the rice flour was supplemented with HPMC 1~3%, the viscoelastic properties of the dough tended to increase as the amount of added HPMC was increased. The physicochemical characteristics of the rice bread with HPMC, gluzyme, fungamyl, and pentopan were analyzed. Supplementing the rice flour with HPMC, gluzyme, fungamyl, and pentopan had a significant effect on the volume (p<0.01) and specific volume (p<0.001) of the rice bread. Supplementing the rice flour with 3% HPMC and 0.0045% or 0.0090% pentopan had a significant effect on increasing the volume (p<0.01) and specific volume (p<0.001) of the rice bread. Supplementing the rice flour with 3% HPMC, 0.0023% gluzyme and 0.0015% fungamyl had a significant effect on increasing the volume (p<0.01) and specific volume (p<0.001) of the rice bread. These results suggest that supplementing the rice flour with HPMC, gluzyme, fungamyl and pentopan is effective for the production of rice bread.