• Korean Journal of Rural Living Science
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• v.6 no.2
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• pp.91-97
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• 1995

The sensory quality and the baking property of blonds containing 10-50% of rice flour with wheat flour were analysed by QDA. As sensory characteristics, color, air cell size, air cell distribution, flavor, softness, chewiness and overall quality were evaluated. Bread could be made successfully even using up to 50% rice flour. The color, flavor, softness and chewiness were increased in rice-wheat bread especially using 10∼30% of rice flour, but in case of using 40∼50% of rice flour those characteristics were not significantly different from those of wheat bread. The size of air cell in 10∼30% rice-wheat bread was not significantly different but in 40∼50% rice-wheat bread it was increased. The distribution of air cell was more even in 10∼30% rice-wheat bread than in wheat bread, but not in 40∼50% rice-wheat bread. The overall quality of rice-wheat bread was shown to be better in 10∼30% rice-wheat bread than in wheat bread.

• The Korean Journal of Community Living Science
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• v.12 no.1
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• pp.69-85
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• 2001

The purpose of this study was to replace the highly imported wheat consumption with rice in order to improve the rate of food self-sufficiency. Also, the study focused on the possibility of compounded bread making with rice flour, its taste for the Korean who have westernized eating styles, and the development of rice flour compounded bread as an alternative for wheat allergic people. Therefore, the researcher produced the soaked-rice flour, toasted-rice flour, and Extrusion-Expansion of Rice (E-ER) flour by different processing methods to bake rice wheat bread with the 10～50% mixing proportion. The volume and structure of bread were observed with Scanning Electron Microscope (SEM), and the sensory quality and the baking property were analyzed with a seven-point Likert type scale of Quantitative Descriptive Analysis (QDA). The sensory quality consisted of seven qualities such as color, size and distribution of air cell, flavor, softness, chewing, and overall quality that were evaluated as higher rating showed the better quality. The results of this study are: 1. The volume of the three types of rice wheat bread was almost same or bigger than wheat bread with the 20% of mixed proportion. 2. The size and distribution of air cell of E-ER wheat bread observed by SEM were more evenly distributed that toasted-rice wheat bread. The E-ER wheat bread had soft structure and was relatively similar to wheat flour bread. However, the structure of soaked-rice wheat bread was significantly different to other types of rice wheat bread. The structure of 10% mixed all three types of rice wheat bread was similar and evenly distributed to wheat bread but was bigger and coarser as higher mixing proportion of rice flour. 3. The dark brown color of rice wheat bread showed low sensory quality. 4. Both soaking-rice flour and E-ER flour were able to be mixed with wheat flour up to the 50%, and the seven sensory quality of these wheat bread were better than those of wheat bread. Among the three types of rice flour, toasted-rice wheat bread showed low bread property and sensory quality compared to soaked-rice or E-ER wheat bread. Consequently, this study showed that rice wheat bread that contains 20～30% of rice flour was better than wheat bread in the appropriate volume, seven sensory qualities and bread property.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.336-344
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• 2017

The physical characteristics of gluten-free rice bread, commercial rice as well as wheat bread marketed in Korea were delineated, a sensory descriptive analysis performed, and a consumer acceptability study conducted. Both the specific gravity and color of gluten-free rice bread were higher than those of commercial rice and wheat bread. The sensory descriptive analysis revealed that the adhesiveness, fracturability, fermentation odor, and the powdery mouthfeel of gluten-free rice bread were higher than those of commercial rice and wheat bread. In contrast, the sweet odor, sweetness, egg taste, butter taste, and milk taste of gluten-free rice bread were lower than those of commercial rice and wheat bread. The consumer acceptability results revealed differences regarding odor, appearance, taste, texture, and overall acceptance between a blind test and an informed test of gluten-free rice bread, commercial rice, and wheat bread. The consumer acceptability findings were associated with those of the sensory descriptive analysis. In overall, the results indicated that the quality of gluten-free rice bread can be improved by controlling the decrease of adhesiveness, fracturability, and powdery mouthfeel.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.397-404
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• 2008

The purpose of this study was to help promote the consumption of rice by substituting rice powder for wheat flour in bread preparation and examining the effect of rice powder particle size in baked rice bread samples. Several experiments were carried to analyze and compare the quality characteristics of prepared samples of wheat flour and rice powder breads. The loaf volume index of the wheat flour bread was 6.34, and the indices of the rice powder bread samples, which were made from powder milled through 20, 35, and 45 mesh (S1, S2 and S3), were 5.37, 5.56, and 5.85, respectively. These data indicated that the loaf volume index of the rice powder bread was lower than that of the wheat flour bread, but the volume of the rice powder bread increased as the particle size of the rice powder became finer. According to texture analysis results using a rheometer, the hardness value of the wheat flour bread was $1.34{\times}10^3\;g/cm^2$, and values of S1, S2, and S3 were $1.74{\times}10^3\;g/cm^2$, $1.57{\times}10^3\;g/cm^2$, and $1.47{\times}10^3\;g/cm^2$, respectively. Therefore, S3, which was made from the finest powder among the rice powder samples, showed the lowest level of hardness. No significant differences were observed for springiness, cohesiveness, and gumminess among the bread samples. However, the wheat flour and rice powder breads had significant differences for bread crumb color. The L-value of S3(76.20) was similar to that of the wheat flour bread(77.22). but the L-values of S1(70.30) and S2(71.21) were lower than that of the wheat flour bread. In terms of redness and yellowness, the values of the rice powder breads were significantly different from those of the wheat flour bread. In terms of overall preference, the sensory evaluation results indicated that S3 was significantly the more preferred and the wheat flour bread was the least preferred among the bread samples. This study also investigated texture changes and mold occurrence in bread samples stored at $25^{\circ}C$ for 5 days. From the 3rd day of storage, bread texture became harder in all samples however, S3 showed the least level of change among the rice powder breads. The occurrence of mold began to increase abruptly from the 4th day of storage, and S2 and S3 showed mold numbers that were 2-fold greater than those of S1 and the wheat flour bread.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.419-427
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• 2006

The purpose of this study is to promote the substitution of rice flour for wheat flour in making bread and thus the consumption of rice by examining the effect of particle size of rice flour on leavening rice bread. For this purpose, several experiments were carried out. With regard to particle size distribution, 59.45% of wheat flour had passed 200 mesh and 3 kinds of rice flour milled to penetrate into 20, 35, and 45 mesh (S1, S2 and S3) had passed 21.88%, 33.1% and 36.38% of those for 200 mesh, respectively. To leaven the rice flour dough to bread, 25% of vital gluten was needed. To determine the optimal water quantity for rice bread dough, the hardness of wheat and rice flour dough was measured by rheometer. The appropriate water quantity for S1, S2 and S3 was set at 285 ml , 295 ml and 335${\sim}$340m1, respectively. The loaf volume index of the wheat flour bread was 6.24, while that of and rice flour bread S1, S2 and S3 was 5.38, 5.50 and 5.75, respectively. These results indicated that the loaf volume index of rice flour bread is lower than that of wheat flour bread, but that the volume of rice flour bread was increased with fuel particle size of rice flour. Scanning electron microscopy (SEM), image of the wheat bread tissue at a magnification of 35 times showed long, large, oval-shaped, air cells and thin cell membrane, as well as small air cells, whereas the images of rice flour showed angular, circular, air cells and rough and thick cell membrane. The size and number of air cells in the rice bread were larger in S2 and S3 with fuel particle flours than in S1. In particular, the bread made with S3 contained many air cells that were as large as those in the wheat bread were. In addition, when the inner cell wall was magnified 1500 times, almost no small air cell was observed in C and S3, whereas many fine air cells were observed in the cell wall of S1 and S2.

• Food Science and Preservation
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• v.17 no.5
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• pp.667-673
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• 2010

Effects of substituting wheat flour with rice flour on bread-making properties were investigated. Rice(Oryza sativa L.) cultivars were 'Goami2(G2)', a functional rice containing higher non-digestible carbohydrates, and 'Chucheongbyeo (CC)', an ordinary Japonica rice. Rice flour was substituted at 10, 20 and 30% in wheat bread formulation, and the composite flour was used for yeast-leavened bread making. Peak and final viscosity of G2 rice flour was significantly lower than that of CC rice flour. Mixograph analysis indicated that replacement of G2 rice flour increased dough water absorption and mixing time compared to wheat flour. But, typical mixograph pattern was not found in the dough from composite flour with CC rice flour. As increasing the amount of rice flour, the G2 rice breads showed a significant decrease in loaf volume, but an increase in bread crumb firmness(g). For the CC rice breads, no significant difference(p<0.05) was observed in loaf volume and crumb firmness, ranging 1012~1050 cc and 433~482g, respectively. The results revealed that Chucheongbyeo is more suitable for bread-making with the composite flour of rice(10~30%) and wheat flour.

• Journal of the Korean Society of Food Culture
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• v.23 no.3
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• pp.356-365
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• 2008

The purpose of this study was to survey the current status of bread menus at school, business and industry (B & I), and military foodservice operations and to analyze dietitians' perceptions of applying rice bread in foodservice menus. A questionnaire, which was developed by content analysis, situation analysis, and in-depth interview, was distributed to 183 schools, 31 B & I operations, and 26 air force dietitians. In the school and B & I foodservices, wheat bread was used much more than rice bread and serving frequencies of morning rolls and sliced bread were higher. The military foodservices, however, served much more rice bread as burger buns than the other groups. For the school and B&I operations, consumer preference for wheat bread was perceived as high. In contrast, soldiers preferred rice bread to wheat bread in the military foodservices. The recognized advantages of using rice bread were different among the three groups. The military dietitians perceived the main advantage of using rice bread as an increase of rice consumption, while the school and B & I dietitians viewed it as promoting a healthy image. In all groups, the primary difficulties for using rice bread were the higher cost of rice bread as compared to wheat bread and a lack of facilities (e.g. oven). The military dietitians had the highest levels of positive and active interest as well as intention and opinions toward using rice bread. On the other hand, the school and B & I dietitians had very positive perceptions of rice bread but did not actually apply it in their foodservice menus. Overall, the results of this study suggest that the development of diverse menus using rice bread along with government support of its use, including facilities with ovens as well as rice bread subsidies, should be carried out for on-going expansion of the rice bread supply.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.253-258
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• 2012

This study was conducted to investigate the effects of different active gluten and rice Nuruk(Asp. oryzae, Asp. kawachii rice Nuruk) levels on the quality properties of steamed rice breads. Enzyme(amylase and acidic protease) activity of Asp. oryzae rice Nuruk is higher than Asp. kawachii rice Nuruk. Among the loaf volume of active gluten that were tested (10, 13, 15 and 17%) an active gluten loaf volume of 15% produced the best steamed rice bread. As a result of the loaf volume test steamed rice bread with rice Nuruk was decreased than steamed wheat bread. Regarding color, all treatments produced significant differences. The L value was decreased in steamed rice bread more than in steamed wheat bread, and a and b values were increased, respectively. Hardness, gumminess and chewiness of SRB-2, 3, 4 were lower than SWB-1 but springiness were higher. According to the sensory evaluation of steamed rice bread, color, flavor, and uniformity of pores were the highest in the steamed wheat bread, and the chewiness and texture were good in the steamed rice bread containing added active gluten and rice Nuruk. In this study, addition of rice Nuruk in steamed rice bread did not increase loaf volume, but had an advantage for overall desirability.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.136-143
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• 2003

This study was carried out to investigate the quality of bread made with different types of brown rice flours. 20% of the wheat flour from the bread recipe was substituted with the different types of brown rice flours, such as, raw brown rice flour (RBRF), soaked brown rice flour (SOBRF), and sprouted brown rice flour (SPBRF). The loaf volume of the bread: decreased by 3.2%∼7.4% with the addition of the brown rice flours. The "L" value of these breads decreased, while the "a" and "b" values increased. In terms of the texture, the SPBRF bread was the hardest on the 1st day of storage, but it was the least hard on the 5th day of storage. The RBRF bread was the least springy. The SPBRF bread was the most cohesive. The adhesiveness was not significantly different among the breads. In terms of the degree of retrogradation using the ${\alpha}$-amylase method, the SOBRF and SPBRF breads showed a little lesser degree of retrogradation than the control and the RBRF bread. In the sensory evaluation, the control bread obtained high score for crumb color and grain, while the brown rice flours breads obtained high scores for mouthfeel and taste. Overall acceptability, defined by a higher score, was higher for the SOBRF and SPBRF breads than the control bread, which was not significant. Thus, this study showed that processing rice flour was more effective than raw rice flour in substituting wheat flour.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.37-41
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• 1999

Colored rice (Suwon 45) flour was evaluated as a bread flour by the addition of 10% gluten on 3% hydroxypropyl methyl cellulose to check the processing adaptability. Both of these additives led to a successful formation of rice bread. Textural characteristics of colored rice bread crumb baked with 3% hydroxypropyl methyl cellulose revealed lower hardness and chewiness, however, the one with 10% gluten revealed the higher springiness. The retrogradation of colored rice bread during storage was not significantly different from that of wheat bread. Sensory evaluation showed that the crumb texture of bread baked with 3% hydroxypropyl methyl cellulose had softer texture and poor distribution of air-pore size but its springiness was not significantly different from that of wheat bread.