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Research Article

Quality Characteristics of White Pan Bread Supplemented with Black Rice Bran Powder

흑미미강을 이용한 제빵특성 연구

Sung-Jin Park1*
박 성진1*
1Professor, Department of Tourism Food Service Cuisine, Hallym Polytechnic University, Chuncheon 24210, Korea
1한림성심대학교 관광외식조리과 교수
*Corresponding Author
31 March 2021. pp. 42-52
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Abstract

In this study, white pan bread supplemented with black rice bran powder (BRP; 0%, 5%, 10%, 15%, and 20%) was prepared by the straight dough method, and its quality and antioxidant characteristics were analyzed. Compared with control, an increase in the weight and volume and a decrease in the moisture content of the bread added with BRP were observed. Increasing the amount of BRP in white pan bread decreased lightness and yellowness in color values, whereas redness value was increased. Texture analysis revealed an increase in gumminess and chewiness of the white pan bread after BRP addition. An increase in the total polyphenol content of the white pan bread supplemented with BRP was observed [4.52–12.67 mg gallic acid equivalents (GAE)/g] compared with the control (1.87 mg GAE/g). An increase in 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity (24.31%) was observed in white pan bread with the addition of BRP up to 20% compared with control. In conclusion, white pan bread supplemented with 15% BRP yielded the best quality bread.

Keywords
Black rice bran powder
Quality characteristics
Sensory preference
White pan bread
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Information
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :None
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Volume : 33
  • No :1
  • Pages :42-52
  • Received Date : 2021-02-22
  • Revised Date : 2021-03-11
  • Accepted Date : 2021-03-15
  • DOI :https://doi.org/10.22698/jales.20210004
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