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KMID : 0380620170490040401
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 4 p.401 ~ p.407
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Characteristics of white pan bread with roasted rice bran
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Shin Hyun-Kwang
Lee Jung-Hoon
Lee Si-Kyung
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Abstract
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This study investigated the effect of roasted rice bran (RRB) on bread quality. Bread containing RRB showed small and specific loaf volumes. Baking and cooling loss rates of bread with RRB were lower than bread without RRB. The pH of bread decreased and total titratable acidity increased with increase in the amount of RRB. Water activity (Aw) and moisture contents of bread increased with RRB levels in bread. Bread containing RRB presented lower L value and higher redness (a) and yellowness (b) values. Crumb hardness, springiness, and gumminess increased, whereas cohesiveness decreased upon addition of RRB. Addition of 5% RRB resulted in higher scores in sensory evaluation than the control, however, bread with 15% RRB had the lowest score. Therefore, 5% RRB can be used in bread production.
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KEYWORD
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roasted rice bran, bread, quality characteristics
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