In this study, the rheological properties of doughs blended with 5% to 20% fermented rice bran (FRB) were investigated using farinographs, amylographs, extensographs, and SEM. In the farinograph analysis, the water absorption decreased and the replacement ratio of FRB increased over the time of development of the dough. The stability time of the dough was shortened, and the degree of softening decreased with added volume of FRB. The amylograph analysis showed that the temperature at the beginning of gelatinization showed a tendency to increase with increasing replacement ratio of FRB, but the gelatinization temperature showed no significant difference between the FRB-added groups and control group. The extensograph analysis showed that when the replacement ratio of FRB was over 10%, the extension of the dough decreased while the resistance was increased. In the SEM analysis, the added dough with less than 10% FRB had similar characteristics in gluten matrix and gas bubbles to those of the control of wheat flour alone. It was concluded that an added FRB volume of below 10% is most suitable for bread making.

본 연구는 쌀겨의 효율적 이용을 위하여 개발된 발효쌀겨 의 식품소재화 가능성을 발효쌀겨 첨가에 따른 제빵특성을 비교함으로써 이루어졌다. 발효쌀겨의 일반성분은 수분함량 38.72%, 조단백질 11.06%, 조지방 17.38%, 조섬유 12.74 %, 회분 11.85%, 가용성 무질소물 8.24%이였다. 발효쌀겨 의 첨가량을 달리하여 식빵을 제조한 결과, 발효팽창력 및 pH 분석에서 5% 첨가구가 대조구와 유사한 특성을 나타낸 반면 그 첨가수준이 증가할수록 발효팽창력은 감소하고, pH 의 감소도 적었다. 식빵의 무게 및 부피는 첨가량이 증가함 에 따라 무게는 증가하고, 부피는 감소하였으나 정의 상관 관계는 없었고, 식빵 내부의 색도에서 발효쌀겨 첨가량이 증 가함에 따라 어두운색을 나타내었고, 적색도 및 황색도는 증 가하는 경향을 나타내었다. 경도, 점성, 부서짐성은 발효쌀 겨 첨가량이 증가함에 따라 상승한 반면에 응집성과 탄력성 은 감소하였다. 관능검사에서 발효쌀겨 첨가량이 증가함에 따라 색, 풍미, 맛, 질감, 종합적인 기호도에서 낮은 선호도 를 보였으나, 5% 첨가구는 대조구와 유사한 기호성을 나타 내었다. 위의 결과를 종합해 볼 때 발효쌀겨는 경제적인 빵 의 영양 강화 부재료로 사용될 수 있고, 발효쌀겨를 5%까 지 첨가는 발효쌀겨의 특성을 살리면서 제빵특성에 영향을 주지 않는 것으로 보인다.

Hazardous metals leaching experiment was carried out in accordance with various usage environments for camping cooking utensils distributed in the market. There was a significant difference in the degree of migration for lead, arsenic, cadmium and nickel defending on the solvent and how to use, although they were all appropriate for criteria. In general, the migrated amount of aluminum was increased in acidic condition, and the migrated amount of arsenic was increased in salty condition. Physical scratches increased the overall release of hazardous metals from the portable pots and pans for camping in all solvents. Especially, in 0.5% citric acid solution, cadmium was migrated by physical scratch in stainless steel and hard aluminum pots and pans. The longer the leaching time, the higher the migration of aluminum in acid condition and arsenic in basic condition. From these results, it is desirable to use the cooking utensil for camping without being exposed to strong acidic or basic solution and scratches in order to reduce the migration of hazardous metals from them.