Morphological and starch characteristics of the Japonica rice mutant variety Seolgaeng for dry-milled flour
2017
Kwak, J., National Institute of Crop Science, Suwon, Republic of Korea | Yoon, M.R., National Institute of Crop Science, Suwon, Republic of Korea | Lee, J.S., National Institute of Crop Science, Suwon, Republic of Korea | Lee, J.H., National Institute of Crop Science, Suwon, Republic of Korea | Ko, S., Sejong University, Seoul, Republic of Korea | Thomas H. Tai, Agricultural Research Service, Davis, USA | Won, Y.J., National Institute of Crop Science, Suwon, Republic of Korea
Producing good-quality, fine rice flour is more difficult than wheat flour because the rice grain is harder. The non-glutinous Japonica-type variety Seolgaeng, derived from N-methyl-N-nitrosourea (MNU) mutagenesis, and four other varieties, representing a range of amylose contents, were evaluated in this study. Dry-milled Seolgaeng rice flour exhibited an average particle size that is less than 70 ㎛, a more uniform particle-size proportion than other varieties. Moreover, we noted significant differences in the damaged starch content in flour from Seolgaeng compared to the other varieties (p less than 0.05). Seolgaeng flour showed a round starch structure, which would lead to better friability, finer particle size, and less damage to the endosperm during dry milling. Indeed, among all varieties evaluated in this study, dry-milled Seolgaeng flour had the finest particle size (averaging less than 70 ㎛) and exhibited less damaged starch. With its round starch granules, Seolgaeng is a suitable candidate for drymilled rice flour.
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