Quality characteristics of bread with fruit extract of Cudrania tricuspidata and floury rice powder

The aim of this study was to evaluate the quality characteristics of bread supplemented with Cudrania tricuspidata and Baruomi2 rice flour. As a result, this study provides foundational data for improving the marketability of rice flour-based bakery products through the incorporation of additional ingredients with Baruomi2. To this end, the bread was analyzed for color values, moisture content, pH, antioxidant activity by DPPH assay, mechanical texture properties, and sensory attributes. As a result, for the color values, the lightness (L value) significantly decreased, while both the redness (a value) and yellowness (b value) increased as the proportion of Cudrania tricuspidata extract rose. Among the groups, moisture content exhibited an overall increase, whereas pH did not display any significant differences. Antioxidant activity, as measured by DPPH, tended to increase with higher supplementation levels. There were no significant differences in mechanical texture among the groups. The group with a 50% mix of Cudrania tricuspidata and Baruomi2 rice flour received the highest scores as indicated by sensory evaluation. These findings suggest that the addition of supplementary ingredients such as Cudrania tricuspidata can enhance the quality of rice flour-based bakery products, thus offering valuable insights for future product development.