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다목적 고기능성 알칼리용액 BARODON을 첨가한 발아 현미 식빵의 품질 특성Quality Characteristics of sprouted brown rice bread with an anionic alkali mineral complex solution BARODON
- Issue Date
- Jun-2003
- Publisher
- 한국식품조리과학회
- Keywords
- BARODONⓡ; sprouted brown rice bread; quality characteristics; BARODONⓡ; sprouted brown rice bread; quality characteristics
- Citation
- 한국식품조리과학회지, v.19, no.3, pp 295 - 299
- Pages
- 5
- Journal Title
- 한국식품조리과학회지
- Volume
- 19
- Number
- 3
- Start Page
- 295
- End Page
- 299
- ISSN
- 2287-1780
2287-1772
- Abstract
- This study was carried out to investigate the effects of the addition ratio of BARODONⓡ on the dough volume, moisture content, loaf volume and weight and the sensory characteristics of sprouted brown rice bread. The loaf volume and sensory characteristics of the bread with BARODONⓡ were higher than those without. The moisture content and loaf weight of the bread with BARODONⓡ were lower than those without. Although these results were irregular with increasing amounts of BARODON addition. The sprouted brown rice bread with 0.6% BARODONⓡ gave the best loaf volume and overall acceptance, whereas those with 4.8% BARODONⓡ had the best odor, color and mouthfeel. BARODONⓡ will be very useful as a leavening agent for improving the overall quality of sprouted brown rice bread.
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Collections - Graduate School > Department of Food Science and Technology > 1. Journal Articles
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