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KMID : 1011620070230030337
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 3 p.337 ~ p.345
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A Study on the Rheological and Sensory Properties of Bread Added Waxy Black Rice Flour
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이윤신:Lee Yoon-Shin
김원모:Kim Weon-Mo/김태형:Kim Tae-Hyung
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Abstract
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The physiological and sensory properties of breads made from waxy black rice flour (WBRF) and wheat flour were investigated. The waxy black rice bread was manufactured with 10，20, 30, or 40% waxy black rice f!our(w/w). The bread volume decreased from 2,096.7 mL to 1,703.4 mL as the WBRF content increased from 0% to 40%. The lightness(L-values) decreased with increasing WBRF concentrations, and the redness value(a-values) increased. The yellowness(b-values) slightly decreased with increasing WBRF content. The textural characteristics of the bread crumb were influenced by additions of WBRF. The breads containing WBRF had decreases in hardness for the 10% and 20% WBRF groups, whereas increases in hardness were shown with the 40% addition of WBRF. The springiness decreased with increasing WBRF content. The gumminess and chewiness of the waxy black rice bread decreased at the 10% and 20% additions. In the sensory evaluation, sensory scores decreased with increasing WBRF content for the appearance, external color, crumb color and grain of the waxy black rice bread. Overall acceptability for the 10% and 20% WBRF additions did not differ significantly from the score of the control group.
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KEYWORD
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waxy black rice, bread, bread volume, crumb color, sensory properties
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