Comparison of Some Characteristics Relevant to Rice Bread made from Eight Varieties of Endosperm Mutants between Dry and Wet Milling Process
2000
Kang Mi-Young | Han Ji-Yeun Department of Home Economics, Teacher's College, Kyungpook National University, Taegu (Korea Republic)
The processing properties for rice bread were examined using eight kinds of endosperm mutant rice. The varietal differences among eight kinds of endosperm mutant rice having the respective sugar contents and amylose contents were studied. The water absorptions of these eight cultivars were observed to have significant differences among the cultivars, revealing the water absorption ability of Shrunken(shr.) was 61.5%, and that of Punchilmi(fl) was 48.4%. In addition, the experiments using Whachungbyeo, Nampungbyeo and their mutant cultivars showed that the maximum water absorption was tend to be negatively correlated with the amylose content of each rice cultivars. This study also showed that the rice breads made by dry-milling was better in shape, mechanical properties (hardness, springiness, adhesiveness, chewiness) and texture tested using sensory evaluation than that made by wet-milling.
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