The Quality Characteristics of Rice-Mugwortbreads

건식 및 습식 쌀가루에 쑥가루를 첨가한 쑥쌀빵의 품질 특성

The characteristics of rice-breads with wet-milling and dry-milling rice-flours were investigated. Rice-breads by wet-milling had a good fermentation than the breads by dry-milling. Also, the fermentation of mugwort rice-breads was lower than those. Rice-breads by dry-milling indicated the higher value in hardness and the lower value in springiness, cohesiveness and chewiness than rice-breads by wet-milling. Also, mugwort rice-breads was the higher value in hardness, springiness, chewiness and the lower value in cohesiveness than rice breads. The test of the sensory characteristics for rice-breads showed that moistness, springiness, chewiness was higher for rice-breads by wet-milling. The sensory characteristics of mugwort rice-breads were lower than those, of rice-breads except the chewiness. Overall quality of rice-breads by wet-milling was higher than that of rice-breads by dry-milling. The overall quality of mugwort rice breads was higher than that of rice-breads by wet-milling, but lower than that of rice-breads by dry-milling.