All Issue

2021 Vol.33, Issue 1 Preview Page

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
PDF XML Citation
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
References
1
AACC. (1991) Approved methods of the AACC. 9thed. American Association of Cereal Chemists. St. Paul, MN, USA. Methods 10-10b, 22-10, 54-30, 56-81b.
2
AACC. (1995) Approved Methods of the AACC. 9thed. American Association of Cereal Chemists St. Paul, Minnesota. USA. Method 10-10a, 54-40, 72-10.
3
An, H. L., Lee, K. S., Park, S. J. (2008) Quality characteristics of white pan bread with mesangi (Capsosiphon fulvecense). J East Asian Soc Dietary Life 18:563-568.
4
AOAC. (1995) Official Methods of Analysis of AOAC International. 16thed.
5
Bae, J. Y., Park, L. Y., Lee, S. H. (2008) Effects of Salicornia herbacea L. powder on making wheat flour bread. J Korean Soc Food Sci Nutr 37:908-913.Association of Official Analytical Communities pp.69-74. 10.3746/jkfn.2008.37.7.908
6
Blois, M. S. (1958) Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200. 10.1038/1811199a0
7
Cho, J. A., Cho, H. J. (2000) Quality properties of injulmi made with black rice flour. Korean J Food Sci 16:226-131.
8
Choi, K. S. Oh, Y. J. (2008) Effect of steam-dried Hizikia fusiformis powder on the rheological and sensory profile of bread. Culinary Science & Hospitality Research 14:11-20. 10.20878/cshr.2008.14.1.002002002
9
Choi, S. N., Kim, H. J., Chung, N. Y. (2012) Quality characteristics of bread added with paprika powder. Korean J Food Cook Sci 28:839-846. 10.9724/kfcs.2012.28.6.839
10
Folin, O., Denis, W. (1912) On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12:239-243. 10.1016/S0021-9258(18)88697-5
11
Hamid, A. A., Luan, Y. S. (2000) Functional properties of dietary fibre prepared from defatted rice bran. Food Chem 68:15-19. 10.1016/S0308-8146(99)00145-4
12
Han, G. P., Lee, K. R., Han, J. S., Kozukue, N., Kim, D. S., Kim, J. A., Bae, J.H. (2004) Quality characteristics of the potato juice added functional white bread. Korean J Food Sci Technol 36:924-929.
13
Han, S. H., Woo, N. R. Y., Lee, S. D., Kang, M. H. (2006) Antioxidative and antibacterial activities of endemic plants extract in Korea. Korean J. Medicinal Crop Sci. 14:49-55.
14
Hong, S. Y., Shin, G. M. (2008) Quality characteristics of white pan bread with garlic powder. Korean J Food Nutr 21:485-491.
15
Ju, Y. K. (2009) Development and quality feature of colored tradition wine fermented using black rice. MS Thesis. Donga Uni. Busan. Korea.
16
Jung, D. S., Eun, J. B. (2003) Rheological properties of dough added with black rice flour. Korean J Food Sci Technol 35:38-43.
17
Jung, D. S., Lee, F. Z., Eun, J. B. (2002) Quality properties of bread made of wheat flour and black rice flour. Korean J Food Sci Technol 34:232-237.
18
Kim, E. J., Kang, J. W., Kim, J. P., Ko, J. Y., Lee, K. S. (2015) Quality characteristics of white pan bread with Pu'er tea. The Korean Journal of Culinary Research 21:230-242. 10.20878/cshr.2015.21.2.018
19
Kim, G. J., Chung, H. C., Kwon, O. J. (2004) Characteristics of culture and isolating lactic acid bacteria and yeast from sour dough. J Korean Soc Food Sci Nutr 33:1180-1185. 10.3746/jkfn.2004.33.7.1180
20
Kim, J. K., Kim, Y. H., Oh, J. C., Yu, H. H. (2013) Optimization of white pan bread preparation by addition of black barley flour and olive using response surface methodology. Korean J Food Sci Technol 45:180-190. 10.9721/KJFST.2013.45.2.180
21
Kim, J. S. (1998) Sensory characteristics of green tea bread. Korean J Food & Nutr 11:657-661.
22
Kim, W. M., Lee, Y. S. (2008) A study on the antioxidant activity and quality characteristics of pan bread with waxy black rice flour and green tea powder. The Korean Journal of Culinary Research 14:1-13. 10.20878/cshr.2008.14.4.001001001
23
Kim, Y. J., Jeong, J. S., Kim, E. H., Son, B. G., Go, G. B. (2016) Quality of white bread containing Aster yomena powder. J Korean Soc Food Sci Nutr 45:91-99. 10.3746/jkfn.2016.45.1.091
24
Kim, Y. M. (2018a) Proximate composition and quality characteristics of bread with black rice flour. Korean J Food Nutr 31:94-103.
25
Kwon, S. C., Park, G. Y., Jeong, J. H., Lee, K. H. (2008) Chemical composition Hericium erinaceum cultured by the extracts of Angelica keiskei and the byproduct of Angelica keiskei. J Korean Soc Food Sci Nutr. 37:1168-1173. 10.3746/jkfn.2008.37.9.1168
26
Lee, E. J., Ju, H. W., Lee, K. S. (2012) Quality characteristics of pan bread added with Citrus mandarin peel powder. The Korean Journal of Culinary Research 18:27-39. 10.20878/cshr.2012.18.1.003
27
Lee, H. J., Joo, N. M. (2010) Optimization of germinated brown rice cookie with added spinach powder. Korean J Food Cook Sci 26:707-716.
28
Lee, J. S., Kim, J. M. (2020) Quality characteristics and antioxidant properties of white pan bread added with Sea Buckthorn (Hippophae rhamnoids L.) berry powder. Korean J. Food Nutr 33:473-482.
29
Lee, K. S., Kim, S. H. (2007) Analysis of characteristics of the white bread with mixed vegetable powder. Korean J Hospitality Tourism. 16:169-184.
30
Lee, S. H. (2015) Quality and antioxidant properties of white breads enhanced with broccoli(Brassica oleracea L.) powder. Korean J Food Cook Sci 31:614-622. 10.9724/kfcs.2015.31.5.614
31
Lee, S. H., Yun, M. S., Lee, J. H., Min, S. G., Lee, S. K. (2005) Quality characteristics of white pan bread with olive oil. J Korean Soc Appl Biol Chem 48:217-221.
32
Lee, S. M., Ko, Y. J., Jung, H. A., Park, J. E., Joo, N. M., Henry, R. E. (2005) Optimization of iced cookie with addition of dried sweet pumpkin powder. Korea J Food cult 20:516-524.
33
Lee, Y. T., Chang, H. G. (2003) Effect of waxy and normalhull-less barley flours on bread-making properties. Korean J Food Sci Technol 35:918-923.
34
Legras, J. L., Merdinoglu, D., Cornuet, J. M., Karst, F. (2007) Bread, beer and wine:Saccharomyces cerevisiae diversity reflects human history. Mol Ecol 16:2091-2102. 10.1111/j.1365-294X.2007.03266.x17498234
35
Mo, E. K., Kim, S. M., Yang, S. A., Jegal , S. A., Choi, Y. S., Ly, S. Y., Sung, C. K. (2010) Properties of Baechu Kimchi treated with Black Rice Water Extract. Korean J Food Preserv 17:50-57.
36
Moon, B. K., Kim, E. A., Park, M. S., Lee, D. K., Lee, M. S., Choi, B. R. (2007) Quality characteristics of cookies with black rice powder. J Hum Ecol, 26:21-28.
37
Park, S. J. (2020) Macaron development using black rice bran powder and evaluation of the quality characteristics. J Agri Life Environ Sci 32:311-320.
38
Park, Y. S., Park, G. S. (2001) The effect of green and black tea powder on the quality of bread during storage. J East Asian Soc Dietary Life 11:305-314.
39
Shin, G. M., Kim, D. Y. (2008) Quality characteristics of white pan bread by Angelica gigas Nakai powder. Korean J Food Preserv 15:497-504.
40
Wang, S. J., Lee, J. H., Lee, S. K. (2013) Effect of black garlic extracts on quality characteristics of white pan bread. J Korean Soc Food Sci Nutr 42:1283-1289. 10.3746/jkfn.2013.42.8.1283
41
Yoon, H. S., Kim, J. W., Kim, S. H., Kim, Y. G., Eom, H. J. (2014) Quality characteristics of bread added with aronia powder (Aronia melanocarpa). J Korean Soc Food Sci Nutr 43:273-280. 10.3746/jkfn.2014.43.2.273
Information
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :강원대학교 농업생명과학대학 농업생명과학연구원
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Journal Title(Ko) :농업생명환경연구
  • 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
Journal Informaiton Journal of Agricultural, Life and Environmental Sciences Journal of Agricultural, Life and Environmental Sciences
Online Submission & Review System
  • NRF
  • KOFST
  • KISTI Current Status
  • KISTI Cited-by
  • KCI 문헌 유사도 검사
  • orcid
  • open access
  • ccl
Journal Informaiton Journal Informaiton - close