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http://dx.doi.org/10.7318/KJFC.2008.23.1.062

Characteristics of Breadmaking According to the Addition of Fermented Rice Bran  

Park, Hyun-Sil (Food Technology and Food Service Industry, Yeungnam University)
Han, Gi-Dong (Food Technology and Food Service Industry, Yeungnam University)
Publication Information
Journal of the Korean Society of Food Culture / v.23, no.1, 2008 , pp. 62-67 More about this Journal
Abstract
This study was conducted to evaluate characteristic of breadmaking for white bread with fermented rice bran (FRB) (5 to 20%). In proximate composition analysis of FRB which was contained 38.72% moisture, 11.06% crude protein, 17.38% crude fat, 12.74% crude fiber and 11.85% ash. The degree of dough fermentation and dough pH tended to decrease depending on the degree of FRB powder, but there were no significant differences between control group and 5% FRB adding group. In bread weight and volume analysis, bread weight was decreased but bread volume was increased with FRB powder adding degrees. The color of crumb became darker according to the addition of FRB powder, but redness and yellowness were increased. The hardness, gumminess and brittleness of white bread showed a tendency to increase while cohesiveness and springness was decreased. In sensory analysis, FRB group showed generally low scores in color, flavor, texture, taste, overall acceptability except for 5% FRB adding group which showed similar results with control group. Taken together, FRB could be used as a nutrition improvement for breadmaking and a suitable FRB adding volume for breadmaking is 5%.
Keywords
fermented rice bran; breadmaking; nutrition improvement;
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