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- Han, Hye M; Cho, Jun H; Kang, Hang W; Koh, Bong K
- Journal of the science of food and agriculture 2012 v.92 no.7 pp. 1462-1467
- retrogradation, etc ; absorption; amylose; baking quality; breads; dough; enthalpy; firmness; gelatinization; rice; rice flour; texture; wheat flour; Korean Peninsula; Show all 14 Subjects
- ... 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 Hanareu ...