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Quality Properties of Bread Made of Wheat Flour and Black Rice Flour  

Jung, Dong-Sik (Department of Food Science and Technology, Institute of Agricultural Science and Technology, Chonnam National University)
Lee, Fan-Zhu (Department of Food Science and Technology, Institute of Agricultural Science and Technology, Chonnam National University)
Eun, Jong-Bang (Department of Food Science and Technology, Institute of Agricultural Science and Technology, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.2, 2002 , pp. 232-237 More about this Journal
Abstract
The quality of bread (black rice bread) made of black rice flour and wheat flour was investigated. The bread was manufactured with 10, 20 or 30% black rice flour (BRF) (w/w) with increasing and wheat flour. The bread volume was decreased from 2250 cc to 1700 cc as BRF contents increased from 0% to 30%. The lightness (L values) decreased with increasing BRF contents and the redness (a values) increased. The yellowness (b values) slightly decreased with increasing BRF contents. Textural characteristics of bread crumb were influened by adding additives BRF. Breads containing additives showed an increase in hardness, gumminess and chewiness and a decrease in springness and cohesiveness. In sensory evaluation, sensory scores decreased with increasing BRF contents for the appearance, such as grain and texture, of black rice bread. On the other hand, the highest sensory scores for color, taste and overall eating quality were obtained, when BRF content was 20%. In conclusion, Bread with 20% BRF was the best quality in sensory evaluation.
Keywords
black rice; bread; quality properties;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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