Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Studies on Bread-Making Quality of Bread Mixed with Wheat Flour and Several Functional Rice Flour

기능성 쌀가루 혼합분의 제빵 적성

  • Yoo, Kyung-A (Department of Food Science and Nutrition Graduate School, Kyungpook National University) ;
  • Kang, Mi-Young (Department of Food Science and Nutrition Graduate School, Kyungpook National University)
  • 유경아 (경북대학교 식품영양학과) ;
  • 강미영 (경북대학교 식품영양학과)
  • Published : 2005.06.30
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Abstract

This study investigated the feasibility of the bread making process with the mixture of the functional rice flour. The bread was manufactured with 20, 30 or 40% functional rice flour with increasing and wheat flour. Gelatinization characteristics of the rice starch was examined by differential scanning calorimetry(DSC). Coated with soluble dietary fiber rice showed the highest gelatinization enthalphy among functional rices and other functional rices were similar to normal rice. in the viscosity point of view. generally the viscosity related to the addition ratio. The most viscose case was 30% Sangwhang rice but in fermented with monascus ruber rice case, viscosity was low even with 40% case because of the transformation of the starch granules. In sensory evaluation, the highest sensory scores for the uniformity of pore size and flavor were obtained when sangwhang rice flour content was 20%. The textual study was mainly focused on the hardness, cohesiveness, adhesiveness, springiness, chewiness. Textural characteristics of functional rice bread crumb bakedwith 20% coated with soluble dietary fiber rice, 20% sangwhang was low in hardness, chewiness and gumminess. Therefore, Sangwhang rice flour 20%, Monascous ruber 20% and Coated soluble dietary fiber rice 20% were considered to be the most suitable addition ratio for the rice breads.

Keywords

References

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