Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Study on the Rheological and Sensory Properties of Bread Added Waxy Black Rice Flour

찰흑미분을 첨가한 식빵의 물성학적 및 관능적 특성 연구

  • Kim, Woen-Mo (Dept. of Culinary Art, Woosong Information College) ;
  • Kim, Tae-Hyung (Dept. of Culinary Art, Woosong Information College) ;
  • Lee, Yoon-Shin (Dept. of Food Science, Suwon Women's College)
  • 김원모 (우송정보대학 외식조리과) ;
  • 김태형 (우송정보대학 외식조리과) ;
  • 이윤신 (수원여자대학 식품과학부)
  • Published : 2007.06.30
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Abstract

The physiological and sensory properties of breads made from waxy black rice flour (WBRF) and wheat flour were investigated. The waxy black rice bread was manufactured with 10, 20, 30, or 40% waxy black rice flour(w/w). The bread volume decreased from 2,096.7 mL to 1,703.4 mL as the WBRF content increased from 0% to 40%. The lightness(L-values) decreased with increasing WBRF concentrations, and the redness value(a-values) increased. The yellowness(b-values) slightly decreased with increasing WBRF content. The textural characteristics of the bread c겨mb were influenced by additions of WBRF. The breads containing WBRF had decreases in hardness for the 10% and 20% WBRF groups, whereas increases in hardness were shown with the 40% addition of WBRF. The springiness decreased with increasing WBRF content. The gumminess and chewiness of the waxy black rice bread decreased at the 10% and 20% additions. In the sensory evaluation, sensory scores decreased with increasing WBRF content for the appearance, external color, crumb color and grain of the waxy black rice bread. Overall acceptability for the 10% and 20% WBRF additions did not differ significantly from the score of the control group.

Keywords

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