Comparison of Some Characteristics Relevant to Rice Bread made from Eight Varieties of Endosperm Mutants between Brown and Milled Rice

8품종 변이체 벼의 현미 및 백미빵 가공성 비교

  • Kang, Mi-Young (Department of Home Economics, Teacher's College, Kyungpook National University) ;
  • Koh, Hee-Jong (College of Agricultural & Life Science, Seoul National University) ;
  • Han, Ji-Yeun (Department of Home Economics, Teacher's College, Kyungpook National University)
  • Published : 2000.02.28


Relationship among the properties of rice, such as amylose contents of endosperm starch, sugar content and amylogram characteristics, and processing properties for rice bread was studied. The amylose content of the rice cultivars decreased in order of Nampungbyeo, Whachungbyeo>Punchilmi(fl)>Nampung CB243> Whachung du-I, Nampung EM90>Whachung-chalbyeo>shr. Protein contents of rice tested in this study were almost same level, however, shr, the high sugar rice, showed the highest protein content scored as 8.2%. The study showed that the amylose contents of rice cultivars were negatively correlated with their protein contents. The starting temperatures for gelatinization of the flour of Punchilmi(fl) and Shurunken(shr) were low, however, in case of Whachungbyeo and Nampungbyeo plus their mutants derived from the both, the stickiness and the hardness of the flours were shown to be positively correlated with the amylose contents. In addition, loaf volume tested using sensory evaluation and overall quality showed the same tendency. Among the rice cultivars tested in this study, breads made from white rice had good qualities in bread making process than those made from brown rice. The bread made from Nampungbyeo was demonstrated to have highest score e in overall quality, as well as the lowest retrogradation index during storage at $4^{\circ}C$