| 초록 |
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. |
