자포니카형 쌀 품종 차이가 글루텐 프리 쌀 식빵의 품질에 미치는 영향

The purpose of this study is to investigate the effect of rice cultivar on the quality of gluten-free rice bread. Three different type of japonica rice cultivars (Seolgaeng, Goami, and Baegjinju) were used in this study. Rice flour was produced by dry milling and using a 200 mesh sieve. Rice bread was prepared using the straight dough method with an addition of hydroxypropyl methylcellulose as a dough improver. Rice bread dough was divided into 170 g and then fermented prior to baking. Gluten-free rice bread prepared using flour from the Seolgaeng cultivar showed the largest volume (446±11.7 mL) and a uniformly distributed pore structure in bread crumbs whose hardness value was 2.66±0.2 N. Rice bread prepared using flour from Goami and Baegjinju cultivars showed rough crumb surface and hard crumb texture. The low damaged starch content (4.5%) and intermediate amylose content (19.3%) of the Seolgaeng cultivar contributed to produce superior qualities such as large volume and soft crumb texture in rice bread.