Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of sprouted brown rice bread with an anionic alkali mineral complex solution BARODON®

다목적 고기능성 알칼리용액 BARODON®을 첨가한 발아 현미 식빵의 품질 특성

  • Published : 2003.06.01
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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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References

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