In contemporary society, consumers increasingly demand foods that provide health benefits and satisfy taste. As a result, the importance of functional foods has risen, particularly in the development of functional bread using various ingredients. This study examines the impact of different functional ingredients on bread quality, including plant-based components like vegetables, fruits, and grains, as well as animal-derived materials, medicinal herbs, and other additives. The study evaluates changes in the physical, chemical, and sensory properties of bread dough. Plant-based ingredients improved the color, flavor, and texture of the bread, enhancing its overall sensory quality. They also increased water absorption in the dough, improving its appearance and texture. Animal-derived ingredients, especially from insects, enhanced the physical properties and nutritional value of the dough. Medicinal herbs significantly boosted the bread's nutritional value and health benefits through antioxidant and anti-inflammatory properties. The findings show that functional additives play a crucial role in improving bread quality, providing valuable data for the development of functional foods that meet modern consumer demands for health benefits and good taste.

This study investigated the feasibility of the bread making process with the mixture of the functional rice flour. The bread was manufactured with 20, 30 or 40% functional rice flour with increasing and wheat flour. Gelatinization characteristics of the rice starch was examined by differential scanning calorimetry(DSC). Coated with soluble dietary fiber rice showed the highest gelatinization enthalphy among functional rices and other functional rices were similar to normal rice. in the viscosity point of view. generally the viscosity related to the addition ratio. The most viscose case was 30% Sangwhang rice but in fermented with monascus ruber rice case, viscosity was low even with 40% case because of the transformation of the starch granules. In sensory evaluation, the highest sensory scores for the uniformity of pore size and flavor were obtained when sangwhang rice flour content was 20%. The textual study was mainly focused on the hardness, cohesiveness, adhesiveness, springiness, chewiness. Textural characteristics of functional rice bread crumb bakedwith 20% coated with soluble dietary fiber rice, 20% sangwhang was low in hardness, chewiness and gumminess. Therefore, Sangwhang rice flour 20%, Monascous ruber 20% and Coated soluble dietary fiber rice 20% were considered to be the most suitable addition ratio for the rice breads.