This study aimed to apply rice flour Baromi 2 (B2) varieties developed by the Rural Development Administration in low-sugar baguette products. To achieve this, baguettes were produced using B2 at 10%, 20%, and 30% levels. As the content of B2 increased, the mixing time decreased, and the dough became sticky. Additionally, the dough fermentation ability was reduced. The finished products showed no significant difference in the external structure with varying B2 contents. However, the crust color containing B2 was darker than that of the control. In color value, the L* value decreased as the amount of added B2 increased, while the a* value and b* value increased. Furthermore, the sensory evaluation revealed that baguettes with a higher amount of B2 had a softer crumb and a crunchy crust, and with 20% substituted for B2, the sample obtained the highest score. From these results, it has been determined that B2 can substitute for up to 20% of wheat flour in bakery products.

서 론
재료 및 방법
    재료
    제빵 공정
    수분함량 측정
    굽기 손실률 및 비용적 측정
    색도 측정
    통계분석
결과 및 고찰
    수분함량
    굽기손실율 및 비체적 분석
    외관과 색도측정
요 약
감사의 글

• 김가현(강릉원주대학교 식품영양학과, 강릉원주대학교 해람제빵 연구소) | Ga Hyeon Kim (Department of Food & Nutrition, GangneungWonju National University, Haeram Institute of Bakery Science, GangneungWonju National University)
• 김성후(강릉원주대학교 식품영양학과, 강릉원주대학교 해람제빵 연구소) | Sung Huo Kim (Department of Food & Nutrition, GangneungWonju National University, Haeram Institute of Bakery Science, GangneungWonju National University)
• 박성훈(강릉원주대학교 식품영양학과, 강릉원주대학교 해람제빵 연구소) | Sung Hoon Park (Department of Food & Nutrition, GangneungWonju National University, Haeram Institute of Bakery Science, GangneungWonju National University) Corresponding author