Quality Characteristics of Pound Cake added with Baromi 2(Brown Rice Flour)

This study was designed to investigate the characteristics of pastry products using Baromi 2 (brown rice flour), an improved dry milling variety, to increase the consumption power of rice. The purpose of this study was to manufacture pound cakes using Baromi 2 and investigate its quality characteristics. Samples were made with various ratios of Baromi 2 (0%, 25%, 50%, 75%, 100%). The volume and specific volume increased as the amount of Baromi 2 increased, while moisture content showed the opposite result. The Hunter