Rice varieties in relation to rice bread quality.

@article{Han2012RiceVI,
  title={Rice varieties in relation to rice bread quality.},
  author={Hye Min Han and Jun Hyeon Cho and Hang Won Kang and Bong Kyung Koh},
  journal={Journal of the science of food and agriculture},
  year={2012},
  volume={92 7},
  pages={1462-7}
}
BACKGROUND It is difficult to predict rice bread quality only from the amylose content (AC) or dough characteristics of new lines produced by rice breeding programmes. This study investigated the AC relative to bread baking quality of rice varieties developed in Korea, and identified specific characteristics that contribute to rice bread quality. RESULTS Manmibyeo, Jinsumi, Seolgaeng and Hanareumbyeo were classified as low AC, YR24088 Acp9, Suweon517, Chenmaai and Goamibyeo as intermediate AC… CONTINUE READING

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