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KMID : 0665420190340040456
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Korean Journal of Food Culture
2019 Volume.34 No. 4 p.456 ~ p.462
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The Effects of the Different Percentages of HPMC and Enzymes on Making Rice Bread
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Kim Sang-Sook
Chung Hae-Young
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Abstract
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This study investigated the bread-making properties of rice bread supplemented with HPMC (hydroxypropylmethylcellulose) 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 therice flour was supplemented with HPMC 1~3%, the viscoelastic properties of the dough tended to increase as the amountof added HPMC was increased. The physicochemical characteristics of the rice bread with HPMC, gluzyme, fungamyl, andpentopan were analyzed. Supplementing the rice flour with HPMC, gluzyme, fungamyl, and pentopan had a significanteffect 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 hada significant effect on increasing the volume (p<0.01) and specific volume (p<0.001) of the rice bread. These results suggestthat supplementing the rice flour with HPMC, gluzyme, fungamyl and pentopan is effective for the production of rice bread.
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KEYWORD
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Rice bread, HPMC, gluzyme, fungamyl, pentopan
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