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해나루쌀을 첨가한 식빵의 품질특성

Author
주형욱, 이광석
Journal Title
Culinary Science & Hospitality Research
Publication Year
2016
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Summary

This study analyzed the quality characteristics of bread made by adding 10%, 30%, and 50% of Haenaru rice flour to wheat flour. As the amount of rice flour increased, the volume and specific volume of the bread decreased, while the hardness and pore density increased. Sensory evaluation results showed no significant difference in consumer preference between bread with up to 30% Haenaru rice flour and wheat flour bread.

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