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Quality characteristics of rice bread with different cultivars and milling methods

분쇄방법 및 품종에 따른 쌀 식빵의 품질특성

  • Received : 2018.07.10
  • Accepted : 2018.09.17
  • Published : 2018.10.31

Abstract

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.

Keywords

rice flour;baking characteristic;milling method;Samkwang;Seolgaeng

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Acknowledgement

Supported by : 농촌진흥청