→ 한국식품과학회지2017 ; 49(04): 401-407
Characteristics of white pan bread with roasted rice bran
볶은 미강을 첨가한 식빵의 품질 특성
Hyun-Kwang Shin, Jeong-Hoon Lee1, and Si-Kyung Lee1,*
Department of BioFood Science & Technology, Agriculture Livestock Graduate School, Konkuk University 1Department of Bioresources and Food Science, Konkuk University
건국대학교 농축대학원 바이오식품공학과, 1건국대학교 생명자원식품공학과
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.
roasted rice bran, bread, quality characteristics
한국식품과학회지 2017 Aug; 49(04): 401 - 407