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KMID : 0665420050200040433
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Korean Journal of Food Culture
2005 Volume.20 No. 4 p.433 ~ p.437
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Preparation and Quality Characteristics of Rice Breads
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Kim So-Joong
Kim Hang-Jung
Ma Seung-Jin
Kim Seon-Jae
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Abstract
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The characteristic properties of rice breads produced from several conditions were investigated. The rice bread made in control condition (wheat flour), RF 3 (rice and wheat flour mixing) condition and RF 1 (rice, gluten and modified starch mixing) showed relatively higher volumethan others. The crust and crumb color were measured by Humter colory meter. The rice breads making on RF 5 and RF 6 condition showed higher crust L-value and the crumb L-value of the bread from RF 1 condition was higher than that from other condition. On the texture measuring by texture analyzer, hardness of the bread made from RF 1 and RF 2 conditions and cohesiveness of that from RF 3 condition were lower than control. However the significant higher level of the springiness and chewiness were showed in the bread from RF 1, RF 2 and RF 3 condition. The bread containing 85% of rice, 5% of rice, 5% of gluten and 10% of modified starch which was made in RF 1 condition obtained significant high overall acceptance score by sensory evaluation.
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KEYWORD
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rice bread, crust and crumb color, sensory evaluation
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