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KMID : 1011620200360020119
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 2 p.119 ~ p.125
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Physicochemical Properties of High Yield Tongil Type Geumgang Rice Flours and Starch
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Kim Wan-Soo
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Abstract
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Purpose: Wheat flour was substituted with rice flour using a high-yield tongil rice variety, Geumgang 1, and the physicochemical and gelatinization properties of the resulting flours and starch were investigated.
Methods: Dry milled rice flours of raw (dry flour) and soaked & dried grains (wet flour) were prepared by passing through a 120 mesh sieve, and the starch was isolated using an alkaline steeping method. The general composition, physicochemical properties, shape, crystallinity, pasting, and thermal properties were measured.
Results: The crude protein, lipid, and ash contents of the flour decreased after soaking. The amylose contents of the dry and wet rice flours and starch were 18.09, 19.26, and 20.85%, respectively. The water binding capacities, swelling power, and color values of the rice flours were similar, regardless of the milling methods. The starch granules had a polygonal shape, but the flour particles had an irregular shape with debris. The large wet flour particles showed particles surrounded by free starch granules. The crystallinity of the flours and starch were all A-type. The initial pasting temperature and onset temperature were 73.88-75.83 and 59.39-60.38℃, respectively. Geumgang 1 dry and wet flours showed similar pasting viscosities to japonica normal rice flours. The changes of thermal properties and gelatinization enthalpy of wet flour were similar to those of dry flour.
Conclusions: The physicochemical and gelatinization properties of Geumgang 1 dry and wet flours were not significantly different and similar to those of japonica normal rice flours, respectively. Therefore, Geumgang 1 rice flour can be used as a substitute for wheat flour for making bakery products.
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KEYWORD
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Geumgang 1 rice flour, high-yield rice variety, Tongil type, physicochemical property, pasting property
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