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A Study on the Rheological and Sensory Properties of Bread Added Waxy Black Rice Flour  

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)
Publication Information
Korean journal of food and cookery science / v.23, no.3, 2007 , pp. 337-345 More about this Journal
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
waxy black rice; bread; bread volume; crumb color; sensory properties;
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