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Quality Characteristics of sprouted brown rice bread with an anionic alkali mineral complex solution BARODON®  

노숙령 (중앙대학교 식품영양학과)
조영자 (바로돈-S.F㈜)
최수일 (바로돈-S.F㈜)
이재경 (중앙대학교 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.19, no.3, 2003 , pp. 295-299 More about this Journal
Abstract
This study was carried out to investigate the effects of the addition ratio of BARODON® on the dough volume, moisture content, loaf volume and weight and the sensory characteristics of sprouted brown rice bread. The loaf volume and sensory characteristics of the bread with BARODON® were higher than those without. The moisture content and loaf weight of the bread with BARODON® were lower than those without. Although these results were irregular with increasing amounts of BARODON addition. The sprouted brown rice bread with 0.6% BARODON® gave the best loaf volume and overall acceptance, whereas those with 4.8% BARODON® had the best odor, color and mouthfeel. BARODON® will be very useful as a leavening agent for improving the overall quality of sprouted brown rice bread.
Keywords
BARODON® ; sprouted brown rice bread; quality characteristics;
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