The baking properties of rice bread with polydextrose (3, 6, and 9%), enzymes (0.006, 0.009, and 0.018%) and egg (1.32 and 2.64%) were investigated. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. The springiness, chewiness, gumminess (p<0.01) and hardness (p<0.001) of the rice bread tended to increase as the amount of added polydextrose increased. Replacement of rice flour with hemicellulase, glucose oxidase and fungal amylase are effective for producing rice bread. Replacement of rice flour with 0.009% glucose oxidase and 0.006% fungal amylase had a significant effect on increasing the volume and decreasing the hardness of the rice bread (p<0.001). Replacement of rice flour with 1.32% egg white also had a significant effect on increasing the volume and decreasing the hardness of the rice bread (p<0.001). These results suggest that replacement of rice flour with 0.009% glucose oxidase and 0.006% fungal amylase, and 1.32% egg white are effective for producing rice bread with good volume and hardness.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 실험재료
  2. 반죽의 비중 및 색도 측정
  3. 쌀빵의 제조
  4. 쌀빵의 비용적 및 색도 측정
  5. 쌀빵의 텍스처 측정
  6. 통계분석
 III. 결과 및 고찰
  1. Polydextrose 첨가 쌀빵의 제빵 특성
  2. 효소제 첨가 쌀빵의 제빵 특성
  3. 난백, 난황 및 전란 첨가 쌀빵의 제빵 특성
 IV. 요약 및 결론
 References

• 김상숙(한국식품연구원 가공공정연구단) | Sang Sook Kim (Research Group of Food Processing, Korea Food Research Institute)
• 정혜영(가천대학교 식품영양학과) | Hae Young Chung (Department of Food and Nutrition, Gachon University) Corresponding author