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Quality Characteristics of Gluten-Free Rice Bread Formulated with Soft-Type Rice Flour Mixed with Black-Rice Flour
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흑미 쌀가루를 연질미와 배합한 Gluten-Free 쌀 식빵의 품질특성

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Type
Academic journal
Author
Ok Ja Choi (순천대학교) Hee Nam Jung (순천대학교) Seo-Ho Shin (전남농업기술원) Young Doo Kim (순천대학교) Jae-Han Shim (전남대학교) Ki Hoon Shim (순천대학교)
Journal
The Korean Society of Community Living Science The Korean Journal of Community Living Science Vol.26 No.3 KCI Accredited Journals
Published
2015.8
Pages
447 - 456 (10page)

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Result
Quality Characteristics of Gluten-Free Rice Bread Formulated with Soft-Type Rice Flour Mixed with Black-Rice Flour
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To develop functional bread and improve the quality of gluten-free bread, this study investigates the quality characteristics of gluten-free rice bread made from soft-type rice (Bodeurami) flour mixed with black rice at different levels (0%, 10%, 20%, 30%, and 40%, w/w). An increase in the mix level of black-rice flour increased the weight of rice bread but reduced its volume, baking loss, volume expansion, and specific volume. The results for Hunter’s color value and texture measurements indicate that an increase in the content of black-rice flour reduced the L-value, the b-value, hardness, gumminess, and chewiness but increased the a-value, adhesiveness, and springiness. According to the sensory analysis, rice bread formulated with a mixture of soft-type rice flour (80%) and black-rice flour (20%) showed the highest scores in color, taste, texture, and overall preferences. With respect to flavor and appearance, bread samples with 20% and 30% black-rice flour were preferred to those with 0%, 10%, and 40% black-rice flour. These results suggest that gluten-free rice bread mixed with wet-milling rice flour and black-rice flour can be used to develop functional and gluten-free bread.
#gluten-free #rice #bread #black rice #properties characteristics

Contents

ABSTRACT
Ⅰ. 서론
Ⅱ. 연구방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
References

References (32)

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[단행본] - AOAC / 2014 / American association of cereal chemistry approved methods / AACC, St Paul : 10-09.01 ~ google schola [단행본] - Campbell PG / 1979 / The experimental study of food / Hounghton Mifflin : 459 ~ google schola [학술지(정기간행물)] - Cho JA / 2000 / Quality properties of Injjulmi made with black rice / Korean J Soc Food Sci 16 (3) : 226 ~ 231 google schola [학술지(정기간행물)] - Gujral HS / 2003 / Effect of cyclodextrinase on dough rheology and bread quality from rice flour / J Agric Food Chem 51 : 3814 ~ 3818 google schola [학술지(정기간행물)] - Fardet A / 2008 / Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo? / J Cereal Sci 48 : 258 ~ 276 google schola

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