Comparison of Some Characteristics Relevant to Rice Bread made from Eight Varieties of Endosperm Mutants between Dry and Wet Milling Process

제분방법을 달리하여 제조한 8품종 변이체벼의 쌀빵가공성 비교

The processing properties for rice bread were examined using eight kinds of endosperm mutant rice. The varietal differences among eight kinds of endosperm mutant rice having the respective sugar contents and amylose contents were studied. The water absorptions of these eight cultivars were observed to have significant differences among the cultivars, revealing the water absorption ability of Shrunken(shr.) was 61.5%, and that of Punchilmi(fl) was 48.4%. In addition, the experiments using Whachungbyeo, Nampungbyeo and their mutant cultivars showed that the maximum water absorption was tend to be negatively correlated with the amylose content of each rice cultivars. This study also showed that the rice breads made by dry-milling was better in shape, mechanical properties(hardness, springiness, adhesiveness, chewiness) and texture tested using sensory evaluation than that made by wet-milling.

아밀로오스함량, 당함량, 전분입자의 형태 등에 차이를 보이는 8품종 변이체 벼들의 쌀빵가공성에 대한 제분방법(습식 및 건식)의 차이에 대해서 검토하였다. 이들 8품종의 최대수분흡수량은 품종에 따라 상당히 차이가 있어 shr.은 61.5%, 분질미는 48.4%였고, 화청벼 남풍벼 및 그들의 변이체들은 아밀로오스 함량이 낮은 품종의 쌀일수록 최대 수분흡수량은 증가하고 있었다. 건식제분에 의해서 제조한 쌀빵이 성형성, 기계적인 물성(경도, 탄력성, 응집성. 씹힘성) 및 관능검사에 의한 질감의 면에서 습식제분의 경우보다 우수하였다.