표제지
목차
Ⅰ. 서론 8
Ⅱ. 재료 및 방법 12
1. 실험재료 12
2. 발아현미제조 12
3. 제빵방법 12
4. 반죽의 물리적 특성 16
1) 패리노그래프 16
2) 호화특성 16
3) 발효 팽창력 18
5. 빵의 텍스쳐 18
6. 빵의 평가 18
1) 품질평가 18
2) 색도 측정 19
7. 관능검사 20
8. 통계처리 20
Ⅲ. 결과 및 고찰 22
1. 반죽의 물리적 특성 22
1) 패리노그래프 22
2) 호화특성 25
3) 발효 팽창력 28
2. 빵의 텍스쳐 30
3. 빵의 평가 33
1) 품질평가 33
2) 빵의 색도 39
4. 관능검사 41
Ⅳ. 요약 44
Ⅴ. 참고문헌 47
ABSTRACT 52
Table 1. Formulation for bread added with different levels of germinated brown rice powder. 15
Table 2. Pane score sheet for evaluation of germinated brown rice bread. 21
Table 3. Farinogram of flour with varied of germinated brown rice powder. 23
Table 4. RVA pasting characteristics of bread flour with different levels of germinated brown rice powder. 27
Table 5. Fermentation power of the dough added with different levels of germinated brown rice powder. 29
Table 6. Textural characteristics of Germinated brown rice bread with different levels of germinated brown rice powder. 32
Table 7. The quality of bread with varied of germinated brown rice powder. 34
Table 8. Color values of bread crumb added with different levels germinated brown rice powder. 40
Table 9. Sensory evaluation of bread added with various levels of germinated brown rice powder. 43
Fig. 1. Germinated brown rice by germination time. (1) Germinated brown rice after germination 24 hours.... 14
Fig. 2. RVA temperature profile and pasting parameters for non-waxy method. 17
Fig. 3. Farinogram of flour with various germinated brown rice powder. Treatment is the same as in Table 1. 24
Fig. 4. Appearance of bread with various germinated brown rice powder. Treatment is the same as in Table 1. 36
Fig. 5. Cell structure of the bread added with different levels of germinated brown rice powder.... 38