표제지
국문요약
목차
I. 서론 11
II. 문헌 고찰 13
1. 식빵 13
2. 제빵법 13
3. 쌀가루의 호화 17
4. 탕종 17
III. 재료 및 방법 18
1. 재료 18
2. 방법 18
2.1. 탕종의 배합비 및 제조 18
2.2. 쌀식빵 배합비 및 제조 19
2.3. 반죽의 발효 팽창력 측정 22
2.4. 쌀식빵 부피 및 비용적 측정 22
2.5. 굽기 손실 측정 23
2.6. 쌀식빵의 수분함량 측정 23
2.7. 쌀식빵의 외관 및 단면 구조 23
2.8. 쌀식빵의 색도 측정 24
2.9. 쌀식빵의 텍스쳐(texture) 측정 24
2.10. 관능평가 24
2.11. 통계분석 25
IV. 결과 및 고찰 26
1. 반죽의 발효 팽창력 26
2. 부피 및 비용적 28
3. 굽기 손실 30
4. 수분함량 32
5. 외관 및 단면 구조 34
6. 색도 37
7. 텍스쳐(texture) 39
8. 관능평가 41
V. 요약 및 결론 44
참고문헌 46
Appendix 52
Abstract 54
Table 1. Baking formula for rice pan bread with various levels of water roux stater added 20
Table 2. Fermentation power of dough expansion of rice pan bread with various concentrations of water roux stater added 27
Table 3. Volume and specific loaf volume of rice pan bread with various concentrations of water roux stater added 29
Table 4. Baking loss of rice pan bread with various concentrations of water roux stater added 31
Table 5. Crumb color of rice pan bread with various concentrations of water roux stater added 38
Table 6. Texture profile analysis of rice pan bread with various levels of water roux stater added 40
Table 7. Sensory evaluation of rice pan bread with various levels of water roux stater added 42
Table 8. Consumer segmentation by agglomerative hierarchical clustering analysis of overall quality ratings for two control rice pan bread with various levels of water roux stater added 43
Figure 1. Diagram of straight dough method 14
Figure 2. Diagram of sponge dough method 16
Figure 3. Diagram for preparation of water roux stater 18
Figure 4. Diagram for preparation of rice pan bread with water roux stater added 21
Figure 5. Moisture contents of rice pan bread with various levels of water roux stater added 33
Figure 6. Photo of cross section of bread with various levels of water roux stater products added 35
Figure 7. Cell structure of rice pan bread with various levels of water roux stater added 36