Quality characteristics of rice bread with different cultivars and milling methods

분쇄방법 및 품종에 따른 쌀 식빵의 품질특성

  • Oh, Hyun Ah (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Kim, Min Young (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Lee, Yoon Jeong (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Song, Myeong Seob (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Lee, Choon Ki (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Youn Ri (Department of Food and Nutrition, Daejeon Health Sciences College) ;
  • Lee, Junsoo (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Jeong, Heon Sang (Department of Food Science and Biotechnology, Chungbuk National University)
  • 오현아 (충북대학교 식품생명공학과) ;
  • 김민영 (충북대학교 식품생명공학과) ;
  • 이윤정 (충북대학교 식품생명공학과) ;
  • 송명섭 (충북대학교 식품생명공학과) ;
  • 이춘기 (국립식량과학원 중부작물부) ;
  • 이연리 (대전보건대학 식품영양과) ;
  • 이준수 (충북대학교 식품생명공학과) ;
  • 정헌상 (충북대학교 식품생명공학과)
  • Received : 2018.07.10
  • Accepted : 2018.09.17
  • Published : 2018.10.31


The current study investigated the effect of rice cultivars (Samkwang and Seolgaeng) and milling methods on various characteristics of rice bread. In dry milling, all component characteristics, except the water solubility index, were higher. In terms of the morphology of starch, Samkwang exhibited an angular shape, while Seolgaeng exhibited a round shape. Wet milled flour yielded fine polygonal starch compared to dry milled flour. In regard to the quality characteristics of bread, both wet milled Samkwang and dry milled Seolgaeng showed closely similar specific volumes of 2.90 mL/g and 2.86 mL/g, respectively. Hardness was in the range of 555.50 - 597.29 g for Seolgaeng and 776.78 - 823.06 g for Samkwang. Thus, although the flour characteristics were different, dry milled Seolgaeng, the rice flour of which is economical to produce and has baking characteristics similar to that of wheat flour, appears to be preferable.


Supported by : 농촌진흥청


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