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KMID : 1134820120410111571
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 11 p.1571 ~ p.1576
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Quality Characteristics of Long-term Stored Rice
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Han Hye-Min
Koh Bong-Kyung
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Abstract
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The purpose of this study was to investigate the physicochemical and pasting properties of long-term stored domestic and imported rice supplied for food processing from government-controlled public rice stocks. Goamibyeo, which was bred for processing and harvested in 2011, was selected as the control rice for comparison. Rice was dry-milled, and the amylose contents of stored rice were 12～13%. Stored rice kernels were significantly harder than those of control, whereas damaged starch content and water absorption of flour were not significantly different from those of control. Overall, long-term stored domestic and imported rice showed high peak viscosities along with high viscosities of both hot and cold pastes. Both imported and domestic rice demonstrated insufficient properties for making 100% flat rice noodles or bread. They showed the greatest shrinkage during cooling after baking. Although their levels of cooking loss were less than that of control, stored rice showed a less elastic and softer cooked noodle texture compared to control flour.
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KEYWORD
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government supplied stored rice, pasting properties, bread, noodle
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FullTexts / Linksout information
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