Proceedings of the Korean Society of Crop Science Conference (한국작물학회:학술대회논문집)
- 2017.06a
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- Pages.294-294
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- 2017
Physicochemical characteristics of rice variety for dry-milled flour
- Yoon, Mi-Ra (National Institute of Crop Science, Rural Development Administration) ;
- Kwak, Jieun (National Institute of Crop Science, Rural Development Administration) ;
- Lee, Jeom-Sig (National Institute of Crop Science, Rural Development Administration) ;
- Won, Yong-Jae (National Institute of Crop Science, Rural Development Administration) ;
- Kim, Mi-Jung (National Institute of Crop Science, Rural Development Administration) ;
- Choi, Induck (National Institute of Crop Science, Rural Development Administration) ;
- Jeon, Yong-Hee (National Institute of Crop Science, Rural Development Administration) ;
- Kim, Sun Lim (National Institute of Crop Science, Rural Development Administration)
- Published : 2017.06.04
Abstract
Rice (Oryza sativa L.) is one of the main agricultural crops in Asian countries, including Korea, and is considered as the most important staple food in the world. Rice is also processed into flour, which is consumed through various foods such as cake, noodle, bread, and confectionary. Rice flour quality is highly dependent on variety and milling conditions. Producing rice flour with fine particles is more difficult than wheat flour because of its grain hardness. The Korean rice varieties representing different amylose contents were selected for this study. The relationship between the morphological and starch characteristics of rice kernels and the appropriate varieties for producing good-quality, dry-milled rice flour were examined. The hardness of the rice kernels was determined by measuring the pressure at the grain breakage point. The damaged starch content of the rice flour was determined using a Megazyme starch damage assay kit. The particle-size distribution of the rice flour was measured as the volume-base distribution using a laser-diffraction particle size analyzer. The mean particle-size distribution of the dry-milled flour obtained was between