다목적 고기능성 알칼리용액 BARODON을 첨가한 발아 현미 식빵의 품질 특성

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.