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http://dx.doi.org/10.9721/KJFST.2017.49.4.401

Characteristics of white pan bread with roasted rice bran  

Shin, Hyun-Kwang (Department of BioFood Science & Technology, Agriculture Livestock Graduate School, Konkuk University)
Lee, Jeong-Hoon (Department of Bioresources and Food Science, Konkuk University)
Lee, Si-Kyung (Department of Bioresources and Food Science, Konkuk University)
Publication Information
Korean Journal of Food Science and Technology / v.49, no.4, 2017 , pp. 401-407 More about this Journal
Abstract
This study investigated the effect of roasted rice bran (RRB) on bread quality. Bread containing RRB showed small and specific loaf volumes. Baking and cooling loss rates of bread with RRB were lower than bread without RRB. The pH of bread decreased and total titratable acidity increased with increase in the amount of RRB. Water activity (Aw) and moisture contents of bread increased with RRB levels in bread. Bread containing RRB presented lower L value and higher redness (a) and yellowness (b) values. Crumb hardness, springiness, and gumminess increased, whereas cohesiveness decreased upon addition of RRB. Addition of 5% RRB resulted in higher scores in sensory evaluation than the control, however, bread with 15% RRB had the lowest score. Therefore, 5% RRB can be used in bread production.
Keywords
roasted rice bran; bread; quality characteristics;
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Times Cited By KSCI : 15  (Citation Analysis)
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