쌀 품종의 배유 이화학적 특성에 따른 제빵 적성 비교 (Physicochemical Properties of Endosperm Starch and Breadmaking Quality of Rice Cultivars)

서지정보

· 발행기관 : 한국작물학회
· 수록지 정보 : 한국작물학회지 / 56권 / 3호 / 219 ~ 225페이지
· 저자명 : 윤미라, 천아름, 오세관, 고상훈, 김대중, 홍하철, 최임수, 이정희

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.

영어초록

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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