흑미를 첨가한 반죽과 식빵의 품질을 조사하였다. 반죽에 흑미를 첨가함으로서 pH는 낮아졌으며 발효는 촉진되었다. 굽기 손실률은 흑미의 첨가량이 높을수록 낮았다. 흑미 첨가빵은 점착성과 탄력성은 낮았으나 부드러운 조직감이 있었으며, 관능검사 결과 흑미 5% 첨가빵은 와인빛깔로 색상에 대한 기호도가 높게 평가되었으며 대조구보다 촉촉한 느낌을 주었다. 흑미 첨가빵의 조직은 무첨가에 비하여 작은 전분입자의 수가 많으며 더욱 조밀하게 분포하였다. 이러한 경향은 흑미 첨가 비율이 높을수록 뚜렷하였다. 흑미 10% 첨가반죽에서는 렌즈형의 큰 전분입자가 변형된 형태로 관찰되었으며, 식감은 무첨가보다 쫄깃하나 다소 무거운 느낌을 주었다.
This study was conducted to investigate the characteristics of dough and bread prepared by a Korean pigmented rice(KPR). The fermentation of the dough was promoted with a lower pH. Though the springiness and gumminess of the dough were low, but It was more tender and moist than that of control. Color of the bread showed red wine and the acceptabi]ity of the bread was higher than control evaluated by sensory test. The tissue of the bread has more small particles of starch than that of control and It was densely populated. The distribution tendency of the starch particles in the tissue of the bread was the more apparent in the KPR. And big starch particles like lens were observed in the dough with 10% of KPR. Mouse feeling of the bread was more sticky but, it was little clogging.
