쌀 품종의 배유 이화학적 특성에 따른 제빵 적성 비교

• 영문명: Physicochemical Properties of Endosperm Starch and Breadmaking Quality of Rice Cultivars
• 발행기관: 한국작물학회
• 저자명: 윤미라(Mi-Ra Yoon) 천아름(Areum Chun) 오세관(Sea-Kwan Oh) 고상훈(Sanghoon Ko) 김대중(Dae-Jung Kim) 홍하철(Ha-Cheol Hong) 최임수(Im-Soo Choi) 이정희(Jeong-Heui Lee)
• 간행물 정보: 『한국작물학회지』제56권 제3호, 219~225쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2011.09.30

영문 초록

The physicochemical properties of rice endosperm from five rice varieties and effects of milling on baking bread properties of rice flour were investigated. Five rice varieties exhibited different level of amylose content. The ratio of longer amylopectin chain length to the distribution of endosperm starches was the highest in Goami3. According to the RVA measurement of rice flours, the pasting temperatures of Seolgaengbyeo and Goamibyeo were lower than those of the other rice varieties. There were differences in the changes of swelling power of rice flour under increasing temperature. Each rice flour sample for bread-making was processed into two different particle size by using an air-classification mill, and significant differences were observed among cultivars in the average particle size and damaged starch content of rice flours. Rice flour of Seolgaengbyeo with fine particle size showed the highest value in specific volume after baking.

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rice cultivars endosperm physicochemical properties bread