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Effect of Ascorbic Acid and Cysteine for Quality Characteristics of Rice Bread  

Kim Seon-Jae (Division of Food Technology & Nutrition, Chonnam National University)
Kim Du-Woon (Division of Food Technology & Nutrition, Chonnam National University)
Publication Information
Food Science and Preservation / v.13, no.4, 2006 , pp. 450-456 More about this Journal
Abstract
The favorable effect of ascorbic acid and cysteine on the improvement of rice bread quality was investigated by creating and comparing 6 experimental rice breads(RB-1 to RB-6). The RB-3 showed a relatively higher loaf volume, specific loaf volume and bread yield than the other breads. Crust and crumb color of breads were measured using a Hunter celery meter. The RB 5 and RB 6 showed the higher cut L-value than the other broads. As the proportion of the rice in the experimental breads increased, both the crust L-value and the crumb L-value showed higher values. According to the texture profile analysis, the hardness of the RB-1 to RB-3 were lower than those of the other breads. The springness of the experimental broads increased as the percentage of the rice in the breads increases. However, less proportions of rice to breads provided significantly lower level of the chewiness. The cohesiveness did not show any specific pattern by the proportion of rice to breads. The degree of retrogradation of the breads was accelerated when the breads contained more rice or when the breads had neither ascorbic acid nor cysteine. Therefore, RB 3, which contained ascorbic acid and cysteine and less rice, showed the highest retardation in the degree of retrogradation. In addition, the RB 3 showed the highest overall acceptance scores by sensory evaluation.
Keywords
rice bread; ascorbic acid; cysteine; loaf volume; crust and crumb color; sensory evaluation;
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Times Cited By KSCI : 3  (Citation Analysis)
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