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KMID : 1011620180340010041
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 1 p.41 ~ p.48
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Quality Characteristics of Rice Puff Pastry Substituted with Tapioca Powder
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Park Jae-Hee
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Abstract
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Purpose: This work investigated the quality characteristics of rice puff pastry substituted with tapioca powder (5-15%).
Methods: The quality characteristics of puff pastry were evaluated based on oven spring, baking loss, color, texture, and sensory evaluation.
Results: The oven springs of rice puff pastry, which were replaced by 10% tapioca powder, increased when compared to the rice control. Cooking loss of the rice control was higher than that of the wheat control, which decreased upon substitution of tapioca powder. For crust color, lightness of rice puff pastry replaced with 10% tapioca powder was not significantly different from that of the wheat control. Crumb color (L and b value) of rice puff pastry with 5~10% tapioca powder was not significantly different from that of the wheat control. For texture, rice control showed the highest hardness, springiness, cohesiveness, gumminess, and chewiness, and these texture significantly decreased upon substitution of tapioca powder. Hardness, gumminess, and chewiness showed strong negative correlations with oven spring. In the sensory evaluation, the wheat control showed higher scores for brown color, crust, and flaky than the other samples. It can be concluded that these sensory properties are enhanced by substitution of tapioca powder compared with the rice control.
Conclusion: The quality of rice puff pastry substituted with 10% tapioca powder was similar with that of 100% wheat puff pastry.
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KEYWORD
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gluten-free puff pastry, tapioca, oven spring, texture, correlation
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