KMID : 1024420130170040305
|
|
Food Engineering Progress 2013 Volume.17 No. 4 p.305 ~ p.310
|
|
Effects of Japonica Type Rice Cultivar on Quality of Gluten-free Rice Bread
|
|
Kang Tae-Young
Choi Eun-Hye Cho Hye-Young Yoon Mi-Ra Lee Jeom-Sig Ko Sang-Hoon
|
|
Abstract
|
|
|
The purpose of this study is to investigate the effect of rice cultivar on the quality of gluten-free rice bread. Three different type of japonica rice cultivars (Seolgaeng, Goami, and Baegjinju) were used in this study. Rice flour was produced by dry milling and using a 200 mesh sieve. Rice bread was prepared using the straight dough method with an addition of hydroxypropyl methylcellulose as a dough improver. Rice bread dough was divided into 170 g and then fermented prior to baking. Gluten-free rice bread prepared using flour from the Seolgaeng cultivar showed the largest volume (446¡¾11.7 mL) and a uniformly distributed pore structure in bread crumbs whose hardness value was 2.66¡¾0.2 N. Rice bread prepared using flour from Goami and Baegjinju cultivars showed rough crumb surface and hard crumb texture. The low damaged starch content (4.5%) and intermediate amylose content (19.3%) of the Seolgaeng cultivar contributed to produce superior qualities such as large volume and soft crumb texture in rice bread.
|
|
KEYWORD
|
|
rice cultivar, rice flour, gluten-free, rice bread
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|