쌀가루 複合 粉을 이용한 Bagel Prepared Flour Mixes의 貯藏性에 관한 硏究

Abstract

The purpose of this study was to increase use of rice, on the assumption that it would be necessary to process the rice powder into the material for confectionaries or bakery and in consideration of the fact that the bagel has been increasingly consumed lately. For this purpose, the researcher comparatively examined the physico-chemical properties of rice powder compounds as well as their applicability to the manufacturing of bagel and their storability. When the gluten was increasingly added to the rice powder, the water retention capacity was enhanced, while the alkaline water retention capacity was reduced. On the other hand, Pelshenke value and sedimentation value rose proportionally to the quantity of gluten added, but both values were not high enough for a strong flour. As a result of analyzing the Mixograph properties of the rice powder with the gluten added, it was found that the higher the ratio of the gluten added was, water retention capacity, midline peak time and band width at midline peak rose more, while midline peak height fell. Furthermore, it was found that when more gluten was added to the rice power, both volume and specific volume of the rice bagel increased, but that the volume of the bagel was smaller by as much as 14% than that of the strong flour. In addition, it was found that the longer the pre-mixes were stored and the higher the temperature of storage was, sedimentation value fell more, and particularly that the value fell much more in case of the rice bagel premix than the wheat bagel premix. Likewise, Pelshenke value fell rapidly while length and temperature of storage was increased. On the other hand, after 4 months of storage, the volumes of wheat and rice premixes were reduced from 300 mL and 270 mL to 230~280 mL and 205~260 mL, respectively depending on the temperature levels of storage. Such properties of both bagels as hardness, gumminess and chewiness were intensified rapidly, while their springness and cohesiveness remained almost same. Besides, the textures of both bagels changed differently depending on the temperature levels of storage, but such changes showed no significant tendency.