Rice varieties in relation to rice bread quality.

  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},
  volume={92 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

From This Paper

Figures, tables, and topics from this paper.


Publications referenced by this paper.
Showing 1-10 of 36 references

Processing properties of Korean rice varieties in relation to rice noodle quality

  • HM Han, JH Cho, BK Koh
  • Food Sci Biotechnol
  • 2011

Principles of Cereal Science and Technology (3rd edn). AACC

  • JA Delcour, RC Hoseney
  • St Paul, MN, pp
  • 2010

Effect of ferulic acid and transglutaminase on hard wheat flour dough and bread

  • BK Koh, PW Ng
  • Cereal Chem
  • 2009

Effect of particle size of rice flour on the quality of gluten free bread. MS Thesis, Korea

  • JH Park
  • 2009

Network formation in gluten-free bread with application of transglutaminase

  • MM Moore, M Heinbockel, P Dockery, HM Ulmer, EK Arendt
  • Cereal Chem
  • 2006

Similar Papers

Loading similar papers…