characteristics, such as specific volume, textural properties, and color, of bread made by mixtures of wheat flour, rice flour,
and xanthan gum were measured. Wheat flour was replaced by 10 to 30% of rice flour. As the amount of rice flour
increased, the volume of bread decreased. It might be due to less CO2 entrapped in the three dimensional networks
developed from gluten by wheat flour. Xanthan gum (0.5% and 1%) was added to the mixture of wheat flour and rice flour
to improve textural properties. As xanthan gum increased, the volume of bread increased, significantly. L, b, and whiteness
of bread increased by adding xanthan gum. Hardness and chewiness increased as the amount of rice flour increased, but
hardness decreased by adding xanthan.
4-윤원병(최종본).pdf
