Physicochemical Properties of Hamburger Buns Prepared with Different Levels of Baromi2 Powder

This study investigated the feasibility of using Baromi2 rice powder as a partial substitute for wheat flour in hamburger bun production. Hamburger buns were prepared by replacing wheat flour with Baromi2 rice powder at substitution levels of 0% (CON), 10% (B10), 20% (B20), and 30% (B30), followed by evaluation of their physicochemical and sensory properties. The baking loss rate ranged from 14.38% to 15.21%, and buns containing rice powder exhibited lower baking loss rate than the control, with the lowest value observed in B10. Bun height significantly decreased as the substitution level increased, ranging from 2.50 to 3.13 cm. Moisture content significantly increased with increasing rice powder substitution, ranging from 61.23% to 63.28%. Color analysis demonstrated that lightness (L value) generally increased as the proportion of rice powder increased. Texture profile analysis revealed that hardness was highest in the control group and significantly decreased in the rice powder–substituted groups. Sensory evaluation indicated that B10 and B20 showed significantly higher scores for flavor, taste, and overall acceptability, whereas B30 exhibited the lowest acceptability. These findings suggest that partial substitution of wheat flour with Baromi2 rice powder significantly influences the physicochemical and sensory properties of hamburger buns. In particular, substitution levels up to 20% were considered suitable for maintaining desirable product quality and consumer acceptability.