The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Gluten-Free Rice Bread Formulated with Soft-Type Rice Flour Mixed with Black-Rice Flour

흑미 쌀가루를 연질미와 배합한 Gluten-Free 쌀 식빵의 품질특성

  • Choi, Ok Ja (Dept. of Food & Cooking Science, Sunchon National University) ;
  • Jung, Hee Nam (Dept. of Food & Cooking Science, Sunchon National University) ;
  • Shin, Seo-Ho (Crop Research Division, Jeollanamdo Agricultural Research & Extension Services) ;
  • Kim, Young Doo (Dept. of Food Technology, Sunchon National University) ;
  • Shim, Jae-Han (Dept. of Biological Chemistry, Chonnam National University) ;
  • Shim, Ki Hoon (Dept. of Food & Cooking Science, Sunchon National University)
  • Received : 2015.02.11
  • Accepted : 2015.06.29
  • Published : 2015.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

To develop functional bread and improve the quality of gluten-free bread, this study investigates the quality characteristics of gluten-free rice bread made from soft-type rice (Bodeurami) flour mixed with black rice at different levels (0%, 10%, 20%, 30%, and 40%, w/w). An increase in the mix level of black-rice flour increased the weight of rice bread but reduced its volume, baking loss, volume expansion, and specific volume. The results for Hunter's color value and texture measurements indicate that an increase in the content of black-rice flour reduced the L-value, the b-value, hardness, gumminess, and chewiness but increased the a-value, adhesiveness, and springiness. According to the sensory analysis, rice bread formulated with a mixture of soft-type rice flour (80%) and black-rice flour (20%) showed the highest scores in color, taste, texture, and overall preferences. With respect to flavor and appearance, bread samples with 20% and 30% black-rice flour were preferred to those with 0%, 10%, and 40% black-rice flour. These results suggest that gluten-free rice bread mixed with wet-milling rice flour and black-rice flour can be used to develop functional and gluten-free bread.

Keywords

References

  1. AOAC(2014) American association of cereal chemistry approved methods. 11th ed. AACC, St Paul, MN, USA. 10-09.01
  2. Campbell PG(1979) The experimental study of food. Hounghton Mifflin, p459
  3. Cho JA, Cho HJ(2000) Quality properties of Injjulmi made with black rice. Korean J Soc Food Sci 16(3), 226-231
  4. Gujral HS, Guardiola I, Carbonell JV, Rosell CM(2003) Effect of cyclodextrinase on dough rheology and bread quality from rice flour. J Agric Food Chem 51, 3814-3818 https://doi.org/10.1021/jf034112w
  5. Fardet A, Rock E, Remesy C(2008) Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo? J Cereal Sci 48, 258-276 https://doi.org/10.1016/j.jcs.2008.01.002
  6. Ha KY, Yoo JS, Kang HJ, Kim BK, Lee MJ, Kang DO(2012) Improvement of textural properties of sponge cake with addition of transglutaminase using rice of high-yielding cultivars. Korean J Intl Agri 24(4), 404-411
  7. Ha TY, Park SH, Lee CH, Lee SH(1999) Chemical composition of pigmented rice varieties. Korean J Food Sci Technol 31(2), 336-341
  8. Homes GK(2001) Potential and latent celiac desease. Eur J Gastroenterol Hepatol 13, 1057-1060 https://doi.org/10.1097/00042737-200109000-00010
  9. Hwang YK, Kim TY(2000) Characteristics of colored rice bread using the extruded Heugjunju rice. Korean J Soc Food Sci 16(2), 167-172
  10. Im JS, Lee YT(2010) Quality characteristics of rice bread substituted with black rice flour. J East Asian Soc Dietary Life 20(6), 903-908
  11. Jung DS, Eun JB(2003) Rheological properties of dough added with black rice flour. Korean J Food Sci Technol 35(1), 38-43
  12. Jung DS, Lee FZ, Eun JB(2002) Quality properties of bread made of wheat flour and black rice flour. Korean J Food Sci Technol 34(2), 232-237
  13. Kang MY, Choi YH, Nam SH(1996) Inhibitory mechanism of colored rice bran extract against mutagenicity induced by chemical mutagen mitomucin C. Korean J Soc Agric Chem Biotechnol 39(6), 424-429
  14. Kang TY, Choi E, Jo HY, Yoon MR, Lee JS, Ko S(2014) Effects of rice flour particle size on quality of gluten-free rice bread. Food Eng Prog 18(4), 319-324 https://doi.org/10.13050/foodengprog.2014.18.4.319
  15. Kang TY, Choi E, Jo HY, Yoon MR, Lee JS, Ko S(2013) Effect of Japonica type rice cultivar on quality of gluten-free rice bread. Food Eng Prog 18(4), 319-324 https://doi.org/10.13050/foodengprog.2014.18.4.319
  16. Kim OS, Park SS, Sung JM(2012) Antioxidant activity and fermentation characteristics of traditional black rice wine. J Korean Soc Food Sci Nutr 41(12), 1693-1700 https://doi.org/10.3746/jkfn.2012.41.12.1693
  17. Kim SJ, Kim HJ, Ma SJ, Kim SJ(2005) Preparation and quality characteristics of rice breads. Korean J Food Culture 20(4), 433-437
  18. Kim WM, Lee YS(2011) Physicochemical characteristics of loaf bread added with waxy black rice flour by storage period. Korean J Culin Res 17(1), 248-258
  19. Kum JS(1998) Effects of amylose content on quality of rice bread. Korean J Food Sci Technol 30(3), 590-595
  20. Lee MH, Lee YT(2006) Properties of gluten-free rice breads using different rice flour prepared by dry, wet and semi-wet milling. Food Eng Prog 10(3), 180-185
  21. Lee YS, Kim WM, Kim TH(2007) A study on the rehological and sensory properties of bread added waxy black rice flour. Korean J Food Cookery Sci 23(3), 337-345
  22. Lee YT(2011) Effect of storage on physicochemical and bread-making properties of bread premix prepared from rice flour containing vital gluten. Food Eng Prog 15(4), 311-317
  23. Mo EK, Kim SM, Yang SA, Jegal SA, Choi YS, Ly SY, Sung CK(2010) Properties of Baechu Kimchi treated with black rice water extract. Korea J Food Preserv 17(1), 50-57
  24. Nam SH, Kang MY(1998) Comparison if inhibitory effect of rice bran-extracts of the colored rie cultivars on carcinogenesis. Korean J Soc Agric Chem Biotechnol 41(1), 78-83
  25. Oh GS, Kim K, Park JH, Kim SK, Na HS(2002) Physical properties on waxy black rice and waxy rice. Korean J Food Sci Technol 34(2), 339-342
  26. Oh YA, Kim MH, Kim SD(2001) Fermentation of dough and quality of bread with Korean pigmented rice. J East Asian Soc Diet Life 11(6), 498-505
  27. Park YS, Kim SJ, Chang HI(2008a) Isolation of anthocyanin from black rice (Heugjinjubyeo) and screening of its antioxidant activities. Kore J Microbiol Biotechnol 36(1), 55-60
  28. Park YS, Chang HG(2008) Effect of black rice flour on the quality of sugar-snap cookie. Korean J Food Sci Technol 40(2), 234-237
  29. Park MK, Lee KS, Lee KH(2008b) Effect of rice powder particle size in baked rice breads. J East Asian Soc Diet Life 18(3), 397-404
  30. Stable Micro Systems. AACC 74-09 Standard Method. Available from http://www.stablemicrosystems.com/frameset.htm. [cited August 20, 2014]
  31. Torbica A, Hadnadev M, Dapcvic T(2006) Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloids 24, 626-632
  32. Tsuda T, Watanabe M, Ohshima K, Norinobu S, Choi SW, Kawakishi S, Osawa T(1994) Antioxidative activiry of the anthocusanin pigments cyanidin 2-O-$\beta$-D-glucoside and cyanidin. J Agric Food Chem 42, 2407-2410 https://doi.org/10.1021/jf00047a009

Cited by

  1. Effect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookies vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.127
  2. Study on Cooking Properties of ‘Bodeurami’ Rice Cultivar vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.209
  3. Exploring the applicability of tamarind gum for making gluten-free rice bread pp.2092-6456, 2018, https://doi.org/10.1007/s10068-018-0416-z
  4. 밀가루를 대체한 다양한 종류의 쌀가루 머핀의 품질특성 및 항산화 효과 vol.49, pp.5, 2015, https://doi.org/10.9721/kjfst.2017.49.5.567
  5. 테프(Eragrostis tef) 분말을 첨가하여 제조한 글루텐프리 면의 품질 특성과 검의 상관관계 vol.30, pp.5, 2015, https://doi.org/10.9799/ksfan.2017.30.5.1025
  6. 백미와 현미의 첨가비율을 달리하여 제조한 모닝빵의 품질 특성 vol.30, pp.6, 2015, https://doi.org/10.9799/ksfan.2017.30.6.1252
  7. 쌀가루를 이용한 쌀식빵 영양성분분석 vol.31, pp.3, 2015, https://doi.org/10.9799/ksfan.2018.31.3.435
  8. 쌀가루의 영양성분과 쌀가루를 활용한 다양한 쌀빵 레시피 개발 vol.31, pp.3, 2015, https://doi.org/10.9799/ksfan.2018.31.3.441
  9. 쌀가루로 제조한 쌀 쿠키의 품질 특성 vol.31, pp.4, 2015, https://doi.org/10.9799/ksfan.2018.31.4.571