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Issue: 2026: Natural Sciences Issue - Online First
Section: Natural Sciences Issue (Vietnamese)
DOI: 10.52714/dthu.ns.3021.1923
Date Published: 03/05/2026
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How to Cite
Tran Tieu, Y., & Giap, T. (2026). Effect of brown rice flour replacement rate on the physical properties and sensory quality of bread. Dong Thap University Journal of Science, Online First. https://doi.org/10.52714/dthu.ns.3021.1923

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Effect of brown rice flour replacement rate on the physical properties and sensory quality of bread

Yen Tran Tieu1, , Tram Giap2
1 Trường ĐH SPKT Vĩnh Long
2 Trường Đại học Sư Phạm Kỹ Thuật Vĩnh Long

Main Article Content

Abstract

This study was conducted with the objective of determining the effects of incorporating brown rice flour in bread production to develop a novel product with high sensory quality, ease of use, and good storage stability. The parameters investigated included: moisture content (%), color values (L*, a*, and b*), volume expansion ratio (fold increase), crust hardness (N), and sensory evaluation. The analysis results showed that adding brown rice flour at a rate of 10% resulted in the best quality bread product and a significant improvement compared to the control sample (without addition). Specifically, the best sample (10%) had a higher volume increase ratio (6.30 times compared to 5.38 times), significantly reduced crust hardness (0.30 N compared to 6.41 N), and a moisture content of 33.80% (control sample was 35.20%). Regarding color, the 10% supplemented sample achieved L* (64.70); a* (3.80) and b* (21.00) values compared to the control sample which were L* (72.50); a* (2.50) and b* (18.00), respectively. In particular, the sensory evaluation scores of the sample supplemented with 10% brown rice flour were higher than the control sample in the following indicators: color (8.27 vs. 6.33); smell (8.20 vs. 6.43); taste (8.50 vs. 6.37); texture (8.10 vs. 6.80) and overall preference (8.47 vs. 6.37). These findings demonstrate the potential application of brown rice flour in bread processing to enhance both the nutritional value and overall quality of the product.

Keywords

Bread, brown rice flour, nutrition, sensory evaluation

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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

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