This study investigated the bread-making properties of rice bread supplemented with HPMC (hydroxypropyl methylcellulose) 1~3% and gluzyme (glucose oxidase), fungamyl (fungal α-amylase) and pentopan (xylanase+ hemicellulases) (0.0015~0.0090%). The viscoelastic properties of the dough with HPMC 1~3% were analyzed. When the rice flour was supplemented with HPMC 1~3%, the viscoelastic properties of the dough tended to increase as the amount of added HPMC was increased. The physicochemical characteristics of the rice bread with HPMC, gluzyme, fungamyl, and pentopan were analyzed. Supplementing the rice flour with HPMC, gluzyme, fungamyl, and pentopan had a significant effect on the volume (p<0.01) and specific volume (p<0.001) of the rice bread. Supplementing the rice flour with 3% HPMC and 0.0045% or 0.0090% pentopan had a significant effect on increasing the volume (p<0.01) and specific volume (p<0.001) of the rice bread. Supplementing the rice flour with 3% HPMC, 0.0023% gluzyme and 0.0015% fungamyl had a significant effect on increasing the volume (p<0.01) and specific volume (p<0.001) of the rice bread. These results suggest that supplementing the rice flour with HPMC, gluzyme, fungamyl and pentopan is effective for the production of rice bread.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 실험재료
    2. 반죽의 비중 및 색도 측정
    3. 반죽의 동적점탄성(Dynamic viscoelasticity)
    4. 쌀빵의 제조
    5. 쌀빵의 비용적 및 색도 측정
    6. 통계분석
III. 결과 및 고찰
    1. HPMC 첨가 수준별 쌀빵 반죽의 효과
    2. HPMC와 복합 효소 첨가에 따른 쌀빵의 반죽 및 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