This study evaluated the applicability of ‘Baromi2’ (B2) rice flour as a functional ingredient in lean bread by replacing wheat flour at levels of 10%, 20%, and 30%. Bread was produced under standardized baking conditions, and its quality characteristics were assessed through physicochemical analyses (including specific volume, texture, and color). The internal crumb structure was also examined to assess gluten network integrity. As the substitution level increased, finished product volume decreased and crumb hardness significantly increased, indicating weakening of the gluten network. Internal structure analysis revealed that higher substitution levels and reduced pore evenness. Among the samples, the 10% substitution level produced bread with the most balanced texture and crumb structure. These results suggest that ‘B2’ rice flour can be used to partially replace wheat flour in lean bread to enhance nutritional diversity and maintain product quality.

Abstract
서 론
재료 및 방법
    재료
    제빵공정
    굽기 손실률 및 비체적 측정
    색도 측정
    Texture 측정
    기공구조 분석
    통계분석
결과 및 고찰
    굽기 손실률 및 비체적 측정
    외관 및 색도 측정
    Texture 측정
    기공구조 분석
요 약
References

• 김형섭(강릉원주대학교 식품영양학과, 강릉원주대학교 해람 제빵 연구소) | Hyeong Seop Kim (Department of Food & Nutrition, Gangneung-Wonju National University, Gangneung 25457, Korea, Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Korea)
• 김성후(강릉원주대학교 식품영양학과, 강릉원주대학교 해람 제빵 연구소) | Sung Huo Kim (Department of Food & Nutrition, Gangneung-Wonju National University, Gangneung 25457, Korea, Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Korea)
• 김영은(강릉원주대학교 식품영양학과, 강릉원주대학교 해람 제빵 연구소) | Yeong Eun Kim (Department of Food & Nutrition, Gangneung-Wonju National University, Gangneung 25457, Korea, Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Korea)
• 박성훈(강릉원주대학교 식품영양학과, 강릉원주대학교 해람 제빵 연구소) | Sung Hoon Park (Department of Food & Nutrition, Gangneung-Wonju National University, Gangneung 25457, Korea, Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Korea) Corresponding author
• 손석호(강릉원주대학교 산학협력단) | Seok Ho Son (Industry Academy Cooperation Group, Gangneung-Wonju National University, Gangneung 25457, Korea)