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KMID : 1011620120280040423
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 4 p.423 ~ p.429
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A Study on Applying the Biopolymer (hydroxyethyl methylcellulose) to Prepare Quick Bread Rice Muffins
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김주희:Kim Joo-Hee
강미영:Kang Mi-Young
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Abstract
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We examined the quality characteristics and conducted a sensory evaluation of muffins made with rice flour and the biopolymer hydroxyethyl methylcellulose (HEMC) to identify a new health functional food additive. First, overrun and foam stability of HEMC-HV (high viscosity) was better than HEMC-LV (low viscosity) to prepare muffins. Also the quality of rice muffins(volume, specific cake volume, and baking loss) was analyzed. There was no significant difference in the sensory evaluation of rice flour muffins containing foam mixture(egg white:HEMC-HV, 3:1, v/v) and muffin made from flour. The results showed that HEMC-HV was suitable for quick bread muffin-making using 100% rice flour.
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KEYWORD
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biopolymer, hydroxyethyl methylcellulose, rice flour muffin, quality characteristics
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