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¡æ Çѱ¹½Äǰ°úÇÐȸÁö2018 ; 50(05): 492-498
Quality characteristics of rice bread with different cultivars and milling methods
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Hyun Ah Oh1, Min Young Kim1, Yoon Jeong Lee1, Myeong Seob Song1, Choon Ki Lee2, Youn Ri Lee3, Junsoo Lee1, and Heon Sang Jeong1,*
1Department of Food Science and Biotechnology, Chungbuk National University, 2Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, 3Department of Food and Nutrition, Daejeon Health Sciences College
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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.
KEYWORD
rice flour, baking characteristic, milling method, Samkwang, Seolgaeng
Çѱ¹½Äǰ°úÇÐȸÁö 2018 Oct; 50(05): 492 - 498
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