Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Waffle by adding Brown Rice Flour

현미가루 첨가량에 따른 와플의 품질특성

  • 최순남 (삼육대학교 식품영양학과) ;
  • 정남용 (삼육대학교 식품영양학과) ;
  • 김현정 (삼육대학교 식품영양학과)
  • Received : 2012.11.30
  • Accepted : 2013.02.16
  • Published : 2013.02.28
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Abstract

The effects of added brown rice flour on the quality characteristic of waffle were investigated. Waffle were prepared by the addition of 0%, 25%, 50%, 75% and 100% of brown rice flour on wheat flour. The weight of waffle with brown rice flour ranged from 103.0~107.0 g and that of the control was 100.0 g. The volume of the waffle prepared by adding brown rice flour were 225.0~303.0 mL and that of the control was 307.5 mL. The weight of the waffle increased with increasing brown rice flour concentration, whereas volume and baking loss decreased. The hardness, chewiness (p<0.05) and springiness decreased with the addition of brown rice flour. The Hunter L values of waffle decreased, whereas a and b values increased with the addition of brown rice flour. The result of the sensory evaluation showed that taste and overall acceptability (p<0.05) was the highest for added brown rice flour.

Keywords

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