This paper investigated the effects of the percentages of yeast and fermentation time as well as the top and bottom temperature of oven on the baking properties of rice bread. The specific volume of the dough decreased as the amount of added yeast and fermentation time increased. When 1.5% yeast was added at 60 min of fermentation time, the shape of the rice bread showed the largest volume, high appearance and a round shape. The top and bottom temperature of the oven on the baking characteristics of rice bread were affected by the baking time. When the top and bottom temperature of the oven at 200 and 140℃, and 200 and 170℃, the baking time was 20 min. When the top and bottom temperature of oven at 140 and 170℃, the baking time was 40 min. When the top and bottom temperature of the oven were 170 and 170℃, the shape of the rice bread indicated the largest volume, high appearance and a round shape. The results of this study revealed that the replacement of rice flour with 1.5% yeast, 60 min of fermentation time, and the top and bottom temperature of oven at 170-170℃ are effective for rice bread.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 반죽의 비중 및 쌀빵 제조
    3. 쌀빵의 물리적 특성 측정
    4. 쌀빵의 텍스처 측정
    5. 통계분석
결및 고찰
    1. 이스트 첨가 수준과 발효 시간에 따른 쌀빵의 반죽 및제빵 특성
    2. 오븐 온도에 따른 쌀빵의 굽기 시간
    3. 오븐 온도에 따른 쌀빵의 물리적 특성
    4. 오븐 온도에 따른 쌀빵의 텍스처 특성
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 (Dept. of Food and Nutrition, Gachon University) Corresponding author