자포니카형 쌀 품종 차이가 글루텐 프리 쌀 식빵의 품질에 미치는 영향

강태영¹, 최은혜¹, 조혜영¹, 윤미라², 이점식², 고상훈¹^,^*

Effects of Japonica Type Rice Cultivar on Quality of Gluten-free Rice Bread

Tae-Young Kang¹, Eunhye Choi¹, Hye Young Jo¹, Mi-Ra Yoon², Jeom-Sig Lee², Sanghoon Ko¹^,^*

¹세종대학교 식품공학과

²농촌진흥청 국립식량과학원

¹Department of Food Science and Technology, Sejong University

²National Institute of Crop Science, Rural Development Administration

^*Corresponding author: Sanghoon Ko, Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea, Tel: +82-2-3408-3260; Fax: +82-2-3408-4319, E-mail: sanghoonko@sejong.ac.kr

ⓒ Copyright 2013 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Sep 05, 2013; Revised: Oct 22, 2013; Accepted: Oct 24, 2013

Published Online: Nov 30, 2013

Abatract

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.

Keywords: rice cultivar; rice flour; gluten-free; rice bread