Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

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

흑미가루를 첨가한 식빵의 품질 특성

  • 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)
  • 정동식 (전남대학교 식품공학과.농업과학기술연구소) ;
  • 이범수 (전남대학교 식품공학과.농업과학기술연구소) ;
  • 은종방 (전남대학교 식품공학과.농업과학기술연구소)
  • Published : 2002.04.01
Download PDF
⟨ Previous Next ⟩

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.

흑미가루 첨가비율에 따르는 식빵의 품질 특성을 조사한 결과 흑미가루의 첨가 비율이 증가함에 따라 빵의 부피는 감소하였다. 실험구간 내에서, 색도의 경우 명도와 황색도는 흑미가루의 증가에 따라 유의적으로 감소하고 적색도는 증가하여(p<0.05) 흑미가루 첨가비율이 식빵의 내부 및 외부 색깔의 변화에 큰 영향을 미침을 알 수 있었다. 조직검사에서 흑미가루의 첨가 비율 증가에 따라 hardness(견고성), gumminess(점착성), chewiness(씹힘성)는 증가하고 springiness(탄력성), cohesineness(응집성)는 감소하였다. 관능검사에서 흑미첨가 비율 증가로 기공, 조직, 외형, 터짐성 등 품질 특성은 낮게 평가되었지만 내부 색상과 향에 대한 기호도는 증가였으며 맛은 $10{\sim}20%$ 사이에서 밀가루 식빵과 차이가 없었다. 전체적인 기호도는 흑미가루를 20% 첨가한 것이 밀가루 식빵과 유의적인 차이를 나타내지 않았다(p<0.05). 그러므로 흑미 특유의 색, 향 및 영양기능성을 고려하였을 때 흑미가루를 20%까지 첨가해도 빵의 품질특성에 큰 영향을 미치지 않을 것으로 생각된다.

Keywords

References

  1. Defa, G. and Xu, M. A study on special nutrient of purple gluti-nous rice. Scientia Agric. Sinica 25: 36-41 (1992)
  2. Nam, S.H and Kang, M.Y. Comparison of inhibitory effect of rice bran-extracts of the colored rice cultivars on carcinogenesis. Agric. Chem. Biotechnol. 41(1): 78-83 (1998)
  3. Kang, M.Y, Choi, Y.H. and Nam, S.H. Inhibitory mechanism of colored rice bran extract against mutagenicity induced by cemical mutagen mitomycin. Agric. Chem. Biotechnol. 39(6): 424-429(1996)
  4. Kim, S.K., Cheigh, H.S., Kwon, T.W., D'Appolonia and Marston, P.E. Rheological and baking studies of composite flour from wheat and naked barley. Korean J. Food Sci. Technol. 10(1): 1115(1978)
  5. Lee, C.Y., Kim, S.K. and Marston, P.E. Rheological and baking studies of rice-wheat flour blends. Korean J. Food Sci. Technol.11(2): 99-104(1979)
  6. Kang, M.Y. Studies for the development of preparation technique and physicocemical characteristics related to processing adaptabil-ity of rice bread. RDA. J. Agri. Sci. (Agri. Inst. Cooperation). 37:1-14(1995)
  7. Kum, J.S. Effect of amylose content on quality of rice bread.Korean J. Food Sci. Technol. 30(3): 590-595 (1998)
  8. Kang, M.Y., Choi, Y.H. and Choi, H.C. Comparison of some characteristics relevant to rice bread processing between brown and milled rice. Korean J. Soc. Food Sci. 13(1): 64-69 (1997)
  9. Kang, M.Y., Choi, Y.H. and Choi, H.C. Effects of gums, fats and glutens adding on processing and qualiity of milled rice bread. Korean J. Soc. Food Sci. 29(4): 700-704 (1997)
  10. Kang, M.Y. and Nam, Y.J. Studies on bread-making quality of colored rice(Suwon 415) flours. Korean J. Soc. Food Sci. 15(1):37-41 (1999)
  11. Kim, M.J., Kim, M.H. and Kim, S.D. Effect of black rice powder on fermentation of dough. Korean J. Baking. 1(1):15-19 (2001)
  12. American Association of Cereal Chemists:(AACC) Approved methods, The Association, St. Paul. Minn. sec. 44 (1985)
  13. American Association of Cereal Chemists: (AACC) Approved methods, The Association, St. Paul. Minn. sec. 08 (1985)
  14. American Association of Cereal Chemists:(AACC) Approved methods, The Association, St. Paul. Minn. sec. 46 (1985)
  15. American Association of Cereal Chemists: (AACC) Approved methods, The Association, st. Paul, Minn. sec. 54-10 (1985)
  16. American Association of Cereal Chemists: Approved method of the AACC. Method 10-10A. The Association, St. Paul. Minn.sec. (1983)
  17. Pyler, E.J. Physical and chemical test method. Baking Science and Technology, Sosland pub. co., Merrian Kansas, II 891 (1979)18. Lee, Y.C. and Kim, K.O. Sensory Evaluation of the Food. p. 179.Hak Yeon Sa. Seoul (1989)
  18. Lee, Y.C. and Kim, K.O. Sensory Evaluation of the Food. p. 179. Hak Yeon Sa. Seoul (1989)
  19. Kim, S.K. Milling Industry and Flour Utilization. pp. 45-46 Korea Wheat and Industry Association. Seoul (1990)
  20. Kim, H.K and Kim, S.K. Wheat and Milling Industry. p. 167. Korea Wheat and Industry Association. Seoul (1985)
  21. Kim, S.K. Milling Industry and Flour Utilization. pp. 203-208 Korea Wheat and Industry Association. Seoul (1990)
  22. Chung, J.Y. and Kim, C.S. Developement of buck-wheat bread Effects of vital gluten and water-soluble gums on dough rheologi-cal properties. Korean J. Food Sci. Technol. 14: 140-147 (1998)
  23. Hoseney, R.C.,Hsu, K.H. and Junge, R.C. A simple spread test to measure the rheolegical properties of fermenting dough. Cereal Chem. 56:141(1979)
  24. Kim, S.K. Milling Industry and Flour Utilization. pp. 191-194. Korea Wheat and Industry Association. Seoul (1990)
  25. Kim, Y.H. Choi, K.S. Son, D.H. and Kim, J.H. Rheological prop-erties of dough with whole wheat flour. J. Korean Soc. Food Sci. Nutr. 25: 817-823 (1996)
  26. Chung, J.Y. and Kim, C.S. Development of Buckwheat Bread: 1.Effects of Vital Wheat Gluten and Water-Soluble Gums on Dough Rheological Properties. J. Korean Soc. Food Sci. 14: 140-147(1998)
  27. Bushuk, W., Briggs, K.G. and Shebeski, L.H. Protein quantity and quality as facters in the evaluation of bread wheats. Can. J.Plant Sci. 49: 113-122 (1969) https://doi.org/10.4141/cjps69-022
  28. He, H. and Hoseney, R.C. Effects of the quantity of wheat flour protein on bread loaf volume. Cereal Chem. 69: 17-19 (1992)
  29. Jung, H.O., Lim, S.S. and Jung, B.M. A study on the sensory and texture characteristics of bread with roasted soybean powder. Korean J. Soc. Food Sci. 13(3): 266-271 (1997)
  30. Kim, S.Y. and Ryu, C.H. Effect of certain additives on bread making quality of wheat-purple sweet potato flours. Korean J. Soc. Food Sci. 13(4): 192-199 (1997)
  31. Im, J.G. and Kim, Y.H. Effect of green tea addition on the qual-ity of white bread. Korean J. Soc. Food Sci. 15(4): 395-400(1999)
  32. Park, G.S. and Lee, S.J. Effects of job's tears powder and green tea powder on the characteristics of qality of bread. Korean J Soc. Food Sci. Nutr. 28(6): 1244-1250 (1999)
  33. Choi, 0.J., Kim, Y.D., Kang, S.K., Jung, H.S., Ko, M.S. and Lee, H.C. Properties on the quality characteristics of bread added with Angelica keiskei Koidz flour. Korean J. Soc. Food Sci. Nutr.28(1): 118-125(1999)
  34. Jung, H.S., No, K.H., Ko, M.K. and Song, Y.S. Effect of leek (Allium tuberosum) Powder on physicochemical and sensory char-acteristics of bread. Korean J. Soc. Food Sci. Nutr. 28(1): 113-117(1999)
  35. Yoon, H.Y, Paik, Y.S., Kim, J.B. and Hahn, T.R. Identification of anthocyanins from Korean pigmented rice. Agric. Chem. Biotechnol. 38(6): 581-583 (1995)
  36. Cho, M.H., Yoon, H.H. and Yooh, H.H. and Hahn, T.R. Thermal stability of the major color component cyanidin 3-glucoside, from a korean pigmented rice variety in aqueous solution. Agric. Chem. Biotechnol. 39(3): 245-248 (1996)
  37. Yoon, J.M., Cho, M.H., Hahn, T.R., Paik, Y.S. and Yoon, H.Y.Phisicochemical stability of anthocyanis from a Korean pig-mented rice variety as natural food colorants. Korean J. Food Sci. Technol. 29(2): 211-217 (1997)