Comparison of Some Characteristics Relevant to Rice Bread made from Eight Varieties of Endosperm Mutants between Dry and Wet Milling Process

제분방법을 달리하여 제조한 8품종 변이체벼의 쌀빵가공성 비교

  • Kang, Mi-Young (Department of Home Economics, Teacher's College, Kyungpook National University) ;
  • Han, Ji-Yeun (Department of Home Economics, Teacher's College, Kyungpook National University)
  • 강미영 (경북대학교 사범대학 가정교육과) ;
  • 한지연 (경북대학교 사범대학 가정교육과)
  • Published : 2000.02.28

Abstract

The processing properties for rice bread were examined using eight kinds of endosperm mutant rice. The varietal differences among eight kinds of endosperm mutant rice having the respective sugar contents and amylose contents were studied. The water absorptions of these eight cultivars were observed to have significant differences among the cultivars, revealing the water absorption ability of Shrunken(shr.) was 61.5%, and that of Punchilmi(fl) was 48.4%. In addition, the experiments using Whachungbyeo, Nampungbyeo and their mutant cultivars showed that the maximum water absorption was tend to be negatively correlated with the amylose content of each rice cultivars. This study also showed that the rice breads made by dry-milling was better in shape, mechanical properties(hardness, springiness, adhesiveness, chewiness) and texture tested using sensory evaluation than that made by wet-milling.

Keywords

endosperm mutant rice;rice bread;dry-milling;wet-milling