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Bread making Characteristics of Black Rice Bread with Different of Levels of Black Rice Wine  

Lee Kwang-Suck (Department of Culinary Science and Arts, Kyung Hee University)
Yoon Hye-Hyun (Department of Culinary Science and Arts, Kyung Hee University)
Lee Hyun-Jung (Graduate School of Tourism, Department of Culinary Science and Food Service Management, Kyung Hee University)
An Hye-Lyung (Graduate School Department of Hotel and Tourism Kyung Hee University)
Publication Information
Korean journal of food and cookery science / v.21, no.6, 2005 , pp. 794-799 More about this Journal
Abstract
The overall effects of black rice wine (BRW) on black rice bread were examined through the gluten washing test, mixograph and image analysis by Cnunbscan. Commercially produced black rice flour had a much lower amount of gluten than the strong flour However, the mixture with $30\%$(flour basis) black rice flour and $70\%$ strong flour exhibited a good indication for bread making showing $30\%$ wet gluten and $14\%$ dry gluten. In the mixogram results, the peak time showed the highest value for $10\%$ added BRW, indicating an inappropriate level at $50\%$, and the changes of tail width after 8 minutes expressed that the dough became soft and sticky with increasing addition of BRW The volume of bread was increased when BRW was added, and showed the highest value at $20\%$ BRW. In relationship between the volume and bread characteristics, volume showed a highly negative relation with crumb fineness (r=-0.678) and a positive relation with crust thickness (r=0.693).
Keywords
black rice flour; bread; wine; mixogram; CrumbScan;
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Times Cited By KSCI : 1  (Citation Analysis)
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