Physicochemical Properties of Endosperm Starch and Breadmaking Quality of Rice Cultivars

윤미라,; 천아름,; 오세관,; 고상훈,; 김대중,; 홍하철,; 최임수,; 이정희,

doi:10.7740/kjcs.2011.56.3.219

Cited by 10 publications

(4 citation statements)

References 7 publications

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“…As the sieve size in the pulverizer was reduced, smaller ginseng particles and a wider specific surface area were obtained. In a milling process, rice, acorn, mung bean, and buckwheat have approximately 56.8~64.5, 12.1, 21.8, and 17.0 μm average particle size, respectively, which were similar to the particle size range of ginseng powder in this study ( 10 , 11 ).…”

Section: Resultssupporting

confidence: 77%

Quality Characteristics and Ginsenosides Composition of Ginseng-Yakju According to the Particle Size of Ginseng Powder

Lee

Choi

Sohn

et al. 2013

JFN

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The aim of this study was to develop rice wine (Yakju) containing various amounts and particle sizes of ginseng powder and to analyze the physicochemical characteristics and content of ginsenosides in ginseng-Yakju. Soluble solid content, pH, ethanol concentration, acidity, amino acid content, and evaluation of preference showed no difference between four kinds of Yakju groups, regardless of ginseng supplementation and particle size of the ginseng powder. During fermentation of Yakju containing ginseng, the contents of ginsenosides Rb1, Rb2, Rb3, and Rc were decreased. Otherwise, the content of ginsenoside Rh1 was increased highly by brewing microorganisms in Yakju. Recovery ratios of ginsenosides in ginseng-Yakju were approximately 25.4% (coarse ginseng power) and 23.8% (fine ginseng powder), which were superior to the recovery ratio of ginsenosides in Yakju containing ginseng slices (5%).

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Section: Resultssupporting

confidence: 77%

Quality Characteristics and Ginsenosides Composition of Ginseng-Yakju According to the Particle Size of Ginseng Powder

Lee

Choi

Sohn

et al. 2013

JFN

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“…Dry-milled rice flours made from generic rice varieties showed an average particle size of >100 μm and the damaged starch content of >10%. Using rice flour of this quality can reduce the expansion of surface-absorbing moisture and the degree of absorption in the course of processing for bread, thereby preventing the deformation of structure or color of the processed food and maintaining product quality (21,22). In contrast, dry-milled rice flour produced using Seolgaeng kernels showed an average particle size that is <70 μm and <10% of the starch is damaged.…”

Section: Sem Analysis Of the Endosperm Structurementioning

confidence: 99%

Morphological and starch characteristics of the Japonica rice mutant variety Seolgaeng for dry-milled flour

Kwak¹,

Yoon²,

Lee³

et al. 2017

Food Sci Biotechnol

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Producing good-quality, fine rice flour is more difficult than wheat flour because the rice grain is harder. The non-glutinous -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<70 μm, 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 (<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 <70 μm) and exhibited less damaged starch. With its round starch granules, Seolgaeng is a suitable candidate for drymilled rice flour.

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“…품 특성에 많은 영향을 미치게 된다고 알려져 있는데 (Araki et al, 2009; (Yoon et al, 2011). 손상전분함량은 쌀 식빵의 비체적과 부의 상관관계를 보이 는데 (Araki et al, 2009) .…”

Section: 강태영•최은혜•조혜영•윤미라•이점식•고상훈unclassified

Effects of Rice Flour Particle size on Quality of Gluten-free Rice Bread

Kang¹,

Choi²,

Jo³

et al. 2014

Food Eng. Prog.

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This study investigated the effects of the particle size distribution of rice flour on the quality of a gluten-free rice bread. Seolgaeng (SG), a type of japonica cultivar, was milled for producing rice flours and then screened using 100, 200, and 300 mesh sieves for sorting the rice flour. Rice flour characteristics including: amylose content, damaged starch content, moisture content, average particle size and particle morphology were examined as well as the gluten-free rice bread characteristics: specific volume, crumb hardness, and appearance. The SG rice particles showed low starch damage compared to those milled of common rice cultivars since the starch granules of SG were relatively round shaped. The specific volumes of gluten-free rice breads prepared with the flours passed through 100, 200 and 300 mesh sieves were 3.19, 3.36 and 1.41 mL/g respectively. In this study, the gluten-free rice bread prepared from the flour passed through the 200 mesh sieve showed the best quality since the texture of its crumbs were relatively soft and the color of its crust appeared good.

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Physicochemical Properties of Endosperm Starch and Breadmaking Quality of Rice Cultivars

Cited by 10 publications

References 7 publications

Quality Characteristics and Ginsenosides Composition of Ginseng-Yakju According to the Particle Size of Ginseng Powder

Quality Characteristics and Ginsenosides Composition of Ginseng-Yakju According to the Particle Size of Ginseng Powder

Morphological and starch characteristics of the Japonica rice mutant variety Seolgaeng for dry-milled flour

Effects of Rice Flour Particle size on Quality of Gluten-free Rice Bread

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