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KMID : 1134819970260050886
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 5 p.886 ~ p.891
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Interrelation between Physicochemical Properties of Milled Rice and Retrogradation of Rice Bread during Cold Storage
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Kang Mi-Young
Choi Young-Hee
Choi Hae-Chune
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Abstract
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The interrelation between physicochemical properties of milled rice and retrogradation of rice bread during cold storage was examined to compare the varietal difference in maintenance of rice bread quality. Twelve rice materials showed big varietal difference on physicochemical properties of rice starch such as amylose content(0.0~29.2%), gel consistency(20~98㎜), and alkali digestion value(2.0~7.0). Rice bread made from milled rice of Jungwonbyeo, AC 27 and IRAT 177 exhibited soft texture, and that made from milled rice of Daeribbyeo 1, Suwonjo, and Suwon 230 showed relatively soft texture and late retrogradation of rice bread during cold storage(4℃). The amylose content of milled rice was closely associated with gel consistency negatively and with springiness of rice bread positively. The retrogradation of rice bread texture during cold storage was correlated with gel consistency of rice flour positively and with alkali digestion value of milled rice negatively.
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KEYWORD
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amylose content, rice bread, retrogradation, gel consistency, alkali digestion value
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