Quality Characteristics of Korean Traditional Wine Using Seolgaengbyeo for Brewing Rice

오세관,; 김대중,; 류수진,; 천아름,; 윤미라,; 최임수,; 홍하철,; 김연규,

doi:10.3746/jkfn.2011.40.8.1189

Cited by 10 publications

(4 citation statements)

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“…The breakdown viscosity was shown in order of Samgwang, Koshihikari, Seolgaeng, and Keunnun, indicating that Seolgaeng and Keunnun are the most suitable for processing. This is also consistent with the report that Seolgaeng and Keunnun are used for brewing and for the production of germinated brown rice [ 40 , 41 ]. When the gelatinized starch is cooled, the eluted amylose molecules are entangled to form a network structure, and the empty space is also filled with broken starch particles, thereby increasing viscosity as the structure hardens.…”

Section: Resultssupporting

confidence: 93%

Marker-Assisted Backcrossing (MABc) to Improve Eating Quality with Thin Seed Coat and Aleurone Layer of Non-Glutinous Japonica Variety in Rice

Kim

et al. 2022

Genes

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Brown rice is composed of rice bran, pericarp, seed coat, and aleurone layers, and the rice bran layer contains a large number of substances useful for the human body, such as dietary fiber, α-tocopherol, α-tocotrienol, and vitamins. However, more than 90% of these substances are removed when polished, and white rice has the disadvantage of losing food-related ingredients, such as umami-related amino acids, when compared to the unpolished group. In this study, we tried to develop new breeding lines with a thinner seed coat and aleurone layer to provide high eating quality with softer chewing characteristics and processability in rice grain. We detected an SNP for foreground selection for the backcross population by comparing genome sequences between Samgwang and Seolgaeng and developed high eating quality brown rice breeding lines by applying marker-assisted backcrossing (MABC) breeding programs to backcross populations between Samgwang and Seolgaeng using KASP markers. SNP markers for foreground selection were identified to improve eating and processability through SNP mapping of Samgwang and Seolgaeng with SSIIa as a target gene in this study. Line selection according to genotype of KASP markers was successful in BC1F1 and BC2F1 generations, with the recurrent parent genome recovery ratio ranging from 91.22% to 98.65%. In BC2F1 seeds of the selected lines, thickness of the aleurone layer was found to range from 13.82 to 21.67 μm, which is much thinner than the 30.91 μm of the wild type, suggesting that selection by MABc could be used as an additional breeding material for the development of highly processed rice varieties. These lines will be useful to develop new brown rice varieties with softer chewing characteristics and processability in rice grain.

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Section: Resultssupporting

confidence: 93%

Marker-Assisted Backcrossing (MABc) to Improve Eating Quality with Thin Seed Coat and Aleurone Layer of Non-Glutinous Japonica Variety in Rice

Kim

et al. 2022

Genes

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“…The grain hardness of SG, SK and BRC was determined to be 9.23, 13.87 and 15.10 N, respectively (Table ). SG has been reported to have a low protein content and high free sugar and essential amino acids contents (Oh et al ., ). The protein content in the endosperm was affected by the variety, amount of applied fertiliser, various kinds of soils and quality of water for cultivation.…”

Section: Resultsmentioning

confidence: 97%

“…Such protein content was correlated with the grain hardness as well as the shape of starch granules. In fact, a low protein content and round starch granule was specialised for use in brewing (Oh et al ., ). Inadvertently, these characteristics would also contribute to improving the quality of gluten‐free bread making.…”

Section: Resultsmentioning

confidence: 97%

Effect of the shape of rice starch granules on flour characteristics and gluten‐free bread quality

Kang

Sohn

Yoon

et al. 2015

Int J of Food Sci Tech

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Summary The effect of three different rice varieties with different starch shapes (Seolgaeng (SG), round starch structure; Samkwang (SK), polygonal starch structure and Boramchan (BRC), polygonal starch structure) on rice flour characteristics and gluten‐free bread baking quality was investigated. Rice flours were produced by dry milling and passed through a 200 mesh sieve. Electron microscopy revealed that the structure of SG grains, with round starch granules, possessed larger void spaces than SK and BRC, composed of polygonal starch granules. For this reason, SG grain had low grain hardness and consequently, it was milled to a fine flour with low damaged starch content. The thermo‐mechanical properties were determined by Mixolab, which revealed that SG was gelatinised rapidly and maintained high viscosity after gelatinisation. These characteristics gave SG flour the ability to build up bread structure without gluten. Specific volume and crumb hardness of gluten‐free rice breads made of SG, SK and BRC flours were 3.37, 3.11 and 2.12 mL g−1 and 2.61, 2.76 and 6.46 N, respectively. The SG flour with round starch structure is appropriate for making gluten‐free rice breads.

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“…따라서 적절한 입도분포를 가진 쌀가루를 재료로 빵을 제조하는 것이 좋 은 품질의 제품을 제조할 수 있다고 판단된다. 최근 개발된 쌀 품종인 설갱은 아밀로오스 함량 18% 이 상, 낮은 단백질 함량, 둥근 전분모양을 가지는 연질미로 쉽게 분쇄되는 특징이 있다 (Oh et al, 2011). 이러한 특징 을 갖는 설갱은 건식 방법으로 제분하여도 전분의 손상도 를 낮게 유지하며 제분할 수 있는 특징을 보여 글루텐 프 리 제조방법을 통해 빵을 제조하는데 적합한 쌀 품종으로 보고되고 있다 (Kang et al, 2013).…”

Section: 서 론unclassified

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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Quality Characteristics of Korean Traditional Wine Using Seolgaengbyeo for Brewing Rice

Cited by 10 publications

References 0 publications

Marker-Assisted Backcrossing (MABc) to Improve Eating Quality with Thin Seed Coat and Aleurone Layer of Non-Glutinous Japonica Variety in Rice

Marker-Assisted Backcrossing (MABc) to Improve Eating Quality with Thin Seed Coat and Aleurone Layer of Non-Glutinous Japonica Variety in Rice

Effect of the shape of rice starch granules on flour characteristics and gluten‐free bread quality

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

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