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한국식품과학회지2018 ; 50(05): 492-498
| Quality characteristics of rice bread with different cultivars and milling methods |
| 분쇄방법 및 품종에 따른 쌀 식빵의 품질특성 |
| 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 |
| 오현아1·김민영1·이윤정1·송명섭1·이춘기2·이연리3·이준수1·정헌상1,* |
| 1충북대학교 식품생명공학과, 2국립식량과학원 중부작물부, 3대전보건대학 식품영양과 |
| 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 |
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한국식품과학회지 2018 Oct; 50(05): 492 - 498  |
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