Baking characteristics of gluten-free rice bread were investigated, when 20, 30, 40, 50 and 60℃ water was added during mixing. The temperature of the dough before fermentation was affected by the temperature of the water and the mixing time. When 60℃ water was added, the specific gravity of the dough was the highest before fermentation (p<0.01). The specific gravity of the dough after fermentation was 32~39% of the specific gravity of the dough before fermentation. When 50℃ water was added, the volume and the specific volume of rice bread were higher than those in addition of water at other temperatures (p<0.001). In case of adding water of 50℃, the shape of the rice bread showed the largest volume, high appearance and a round shape. After storage for 2 and 24 hours, the addition of water of 50℃ resulted in the lowest hardness and chewiness values of rice bread. The sensory descriptive analysis revealed that when 50℃ water was added, the air cell size, springiness and hardness values of gluten-free rice bread were lower than those in addition of water at other temperatures. There was a difference in the appearance and texture of gluten-free rice bread, when 20, 30, 40, 50 and 60℃ water was added during mixing.

서 론
 재료 및 방법
  1. 실험재료
  2. 반죽의 비중 및 쌀빵의 제조
  3. 쌀빵의 물리적 특성
  4. 쌀빵의 텍스처 특성
  5. 관능적 묘사 특성 분석
  6. 통계분석
 결과 및 고찰
  1. 수분 온도와 반죽 시간에 따른 GF 쌀빵 반죽의 온도변화
  2. 수분온도에따른반죽및GF 쌀빵의물리적특성분석
 요약 및 결론
 감사의 글
 References

• 김상숙(한국식품연구원 감각인지연구단) | Sang Sook Kim (Korea Food Research Institute)
• 정혜영(가천대학교 식품영양학과) | Hae Young Chung (Dept. of Food and Nutrition, Gachon University) Corresponding author