• Korean journal of food and cookery science
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• v.16 no.2
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• pp.167-172
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• 2000

The characteristics of colored rice bread using the extruded HeugJinJu rice were studied to establish the optimum formula for the formation of colored rice bread, giving good loaf volume and sensory quality. The expansion ratio and bulk density were decreased, the break strength was increased as the moisture content was increased at extrusion. The gelatinization of extruded HeugJinJu rice was appropriate at 20% of moisture content. The volume of colored rice bread was decreased as the quantity of adding extruded HeugJinJu rice was increased. The weight and hardness of colored rice bread were not significantly different among the groups. The result of measurement of color difference, L value (lightness) was decreased, a value (redness) was increased and b value (yellowness) was decreased as the quantity of adding extruded HeugJinJu rice was increased. As the results of sensory evaluation, color, taste, texture and overall acceptance of colored rice bread were higher than the control group. The best quality giving color, taste, texture, total preference were observed when the extruded HeugJinJu rice was added at l0%.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.222-231
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• 2006

Deoxynivalenol (DON)-contaminated barley was treated with 0.1 M $Na_2CO_3$ solution to reduce DON content. DON content of barley was reduced from 2.08 to 0.67 ppm. Bread was made with 10, 20, and 30% DON-reduced barley flour added to white wheat flour. Farinogram showed water absorption and arrival time increased, while stability and mechanical tolerance index decreased when DON-reduced barley flour was added to white wheat flour. Gelatinization temperature, temperature at maximum viscosity, and maximum viscosity increased in amylogram with increasing addition of DON-reduced barley flour. Loaf volume of bread decreased with increasing amount of DON-reduced barley flour, while loaf weight increased. Barley flour pH increased by treatment with$Na_2CO_3$, and pH reduction decreased fermentation rate of yeast. Volume and size of gluten matrix decreased and crumb hardened in bread made with DON-reduced barley flour. Acceptabilities for color and texture were low in bread made with DON-reduced barley flour. Addition of DON-reduced barley flour at 30% reduced overall acceptability, whereas no significant difference in overall acceptability was observed when DON-reduced barley flour was added at 10 and 20%.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.492-498
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• 2018

The current study investigated the effect of rice cultivars (Samkwang and Seolgaeng) and milling methods on various characteristics of rice bread. In dry milling, all component characteristics, except the water solubility index, were higher. In terms of the morphology of starch, Samkwang exhibited an angular shape, while Seolgaeng exhibited a round shape. Wet milled flour yielded fine polygonal starch compared to dry milled flour. In regard to the quality characteristics of bread, both wet milled Samkwang and dry milled Seolgaeng showed closely similar specific volumes of 2.90 mL/g and 2.86 mL/g, respectively. Hardness was in the range of 555.50 - 597.29 g for Seolgaeng and 776.78 - 823.06 g for Samkwang. Thus, although the flour characteristics were different, dry milled Seolgaeng, the rice flour of which is economical to produce and has baking characteristics similar to that of wheat flour, appears to be preferable.

• The Korean Journal of Community Living Science
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• v.26 no.3
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• pp.447-456
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• 2015

To develop functional bread and improve the quality of gluten-free bread, this study investigates the quality characteristics of gluten-free rice bread made from soft-type rice (Bodeurami) flour mixed with black rice at different levels (0%, 10%, 20%, 30%, and 40%, w/w). An increase in the mix level of black-rice flour increased the weight of rice bread but reduced its volume, baking loss, volume expansion, and specific volume. The results for Hunter's color value and texture measurements indicate that an increase in the content of black-rice flour reduced the L-value, the b-value, hardness, gumminess, and chewiness but increased the a-value, adhesiveness, and springiness. According to the sensory analysis, rice bread formulated with a mixture of soft-type rice flour (80%) and black-rice flour (20%) showed the highest scores in color, taste, texture, and overall preferences. With respect to flavor and appearance, bread samples with 20% and 30% black-rice flour were preferred to those with 0%, 10%, and 40% black-rice flour. These results suggest that gluten-free rice bread mixed with wet-milling rice flour and black-rice flour can be used to develop functional and gluten-free bread.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.883-895
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• 2014

This study investigated quality characteristics of pan breads prepared with 0, 10, 20, 30 and 40% purple rice flour and naturally fermented blueberry-rice starters. RVA (Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was not retarded by addition of purple rice flour. Using amylography, gelatinization tem. perature of purple rice flour samples was higher than that of the control, whereas maximum viscosity temperature. and maximum viscosity of purple rice flour samples were lower than those of the control. Weights of pan breads containing purple rice flour were lower than that of the control, whereas volume, specific volume and baking loss rate were higher than those of the control. The anthocyanin contents and antioxidative activites as measured by DPPH radical scavenging activity of breads increased as the concentration of purple rice flour increased. The moisture content of pan breads containing purple rice flour decreased as storage time increased. The pH of breads containing purple rice flour was higher than that of the control. Color L value decreased, whereas a and b values increased significantly, as storage time increased. In texture analyzer measurement, hardness of breads containing purple rice flour significantly increased as storage time increased. Breads containing 10~20% purple rice flour showed acceptable sensory properties, such as mouth feel, appearance, flavor, texture, taste and overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.397-404
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• 2008

The purpose of this study was to help promote the consumption of rice by substituting rice powder for wheat flour in bread preparation and examining the effect of rice powder particle size in baked rice bread samples. Several experiments were carried to analyze and compare the quality characteristics of prepared samples of wheat flour and rice powder breads. The loaf volume index of the wheat flour bread was 6.34, and the indices of the rice powder bread samples, which were made from powder milled through 20, 35, and 45 mesh (S1, S2 and S3), were 5.37, 5.56, and 5.85, respectively. These data indicated that the loaf volume index of the rice powder bread was lower than that of the wheat flour bread, but the volume of the rice powder bread increased as the particle size of the rice powder became finer. According to texture analysis results using a rheometer, the hardness value of the wheat flour bread was $1.34{\times}10^3\;g/cm^2$, and values of S1, S2, and S3 were $1.74{\times}10^3\;g/cm^2$, $1.57{\times}10^3\;g/cm^2$, and $1.47{\times}10^3\;g/cm^2$, respectively. Therefore, S3, which was made from the finest powder among the rice powder samples, showed the lowest level of hardness. No significant differences were observed for springiness, cohesiveness, and gumminess among the bread samples. However, the wheat flour and rice powder breads had significant differences for bread crumb color. The L-value of S3(76.20) was similar to that of the wheat flour bread(77.22). but the L-values of S1(70.30) and S2(71.21) were lower than that of the wheat flour bread. In terms of redness and yellowness, the values of the rice powder breads were significantly different from those of the wheat flour bread. In terms of overall preference, the sensory evaluation results indicated that S3 was significantly the more preferred and the wheat flour bread was the least preferred among the bread samples. This study also investigated texture changes and mold occurrence in bread samples stored at $25^{\circ}C$ for 5 days. From the 3rd day of storage, bread texture became harder in all samples however, S3 showed the least level of change among the rice powder breads. The occurrence of mold began to increase abruptly from the 4th day of storage, and S2 and S3 showed mold numbers that were 2-fold greater than those of S1 and the wheat flour bread.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.354-362
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• 2007

This study focused on the efficiency of Jeung-Pyun by examining its physical and chemical characteristics based on dough made with milk additions of 0, 5, 10, 15, and 20 g, in order to complement Jeung-Pyun's insufficient protein with respect to sitology, and its fermentation process. Moisture contents were approximately 50%, and there were no significant differences between the samples. The protein, fat, and ash contents of the groups with added milk were more than those of the control group, and the greater the addition of milk the more the levels increased. Therefore, the 20 g addition showed the highest values. The pH of the Jeung-Pyun dough was near 4.09${\sim}$5.15 just after mixing, and as fermentation time increased, the pH decreased significantly in all the sample groups (p<.001). The pH of the Jeung-Pyun ranged from 4.12 to 4.40 and had a tendency to increase. The volume of the Jeung-Pyun dough increased as fermentation time increased, and the groups with added milk had larger volumes than the group with no milk added. Also, the greater the addition of milk the more the volume tended to show a significant increase (p<.001). At eight hours of fermentation time, the group with 10 g of added milk showed a 1.31-fold increase in volume compared to the control, and milk additions of 15 and 20 g resulted in decreased volume by a depression phenomenon. For the volume of the Jeung-Pyun, the addition of milk caused significant increases (p<.001) compared to the control, and the group with the 10 g addition of milk showed the highest volume. As the amount of added milk increased, the more the volume decreased as a whole. With regards to the swelling degree of the Jeung-Pyun the groups with added milk had greater swelling than the control, but there were no significant differences. The group that had 10 g of milk added showed the highest value.