Korean rice varieties, 'Druryechanbyeo' and 'Boramchanbyeo', were developed to get higher yields and to be used in rice products. The rice grains were dried and milled into rice flours after first going through the soaking process. The properties and qualities of cupcakes made with dry-milled rice flours were compared with cupcakes made with commercial dry-milled rice flours (CDRF). The newly developed rice flours (NDRF) had higher apparent amylose content, water binding capacity, swelling power, and peak viscosities, but had lower damaged-starch content, gelatinization temperature, and final and setback viscosities than CDRF. The specific gravity of batter, and hardness and springiness of cupcakes were lower in NDRF than in CDRF. The cake textures from 'Boramchan' NDRF were more preferable than those from 'Druyechan' NDRF. The specific volume and overall quality of cupcake were correlated positively with amylose content and water binding capacity, but negatively with damaged starch of rice flours.

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This study was carried out to investigate the physicochemical properties of parboiled rice using high-yield Tongil type Dasan, Hanarem2, Saegyejinmi and Japonica type Boramchan cultivars. The length and width of rice in all cultivars tend to be shortened in parboiled rice. The milling yield shows that Boramchan scored the highest at 99.7% and the others increased in the range of 2.9~4.6% after parboiling. The range of hardness in the raw milled rice showed that the Tongil type was higher with a 223-245N range than the Japonica type Boramchan. An increase in the storage capabilities is expected in the all cultivars after parboiling with 1.7~1.9 times their hardness. The Tongil type shows a lower tendency in the solid content than the Japonica type and was reduced by 33 to 37% after parboiling. The reducing sugar content shows an increase in all cultivars after parboiling and also resulted in the negative correlation in colorimetric values. In solubility and swelling power, raw milled rice scored higher in the high temperature (75◦C) than in normal temperatures (25◦C) and parboiled rice showed decreased solubility and the increased swelling power in the higher temperature (75◦C). It is expected to increase production value by producing processed products with less nutritional loss and better shape preservation.

This study analyzed the physical and pasting properties of parboiled rice using glutinous rice cultivars. The Sinseonchal cultivar of japonica and the Tongil-type Hangangchal showed the highest and the lowest hardness, respectively, after parboiling treatment and increased in hardness 1.6 to 3.8 times over that of raw milled rice. The solid contents in the parboiled rice of all cultivars were lower than those of raw milled rice. Hwaseonchal showed the highest water binding capacity and increased after parboiling by 1.9 to 5.3 times. The Colormetric L value decreased after parboiling and it tended to darken compared to raw milled rice. The solubility and swelling power of raw milled rice were higher when treated at 75 o C than when treated at the normal temperature of 25 o C. Parboiling increased swelling power but decreased solubility. As for amylogram characteristics, the pasting temperature was in a range of 62.1 to 69.4 o C and there was no significant difference among all the cultivars except Tongil-type Hanganchal. For the paste viscosity properties of parboiled rice, the peak viscosity increased and setback decreased when compared to that of raw milled rice in all cultivars except Hangangchal. Especially, setback viscosity showed a negative value which seems to be the result of the slow retrogradation of cooked parboiled rice. In the case of X-ray diffraction, raw milled and parboiled rice showed the same pattern A and the relative crystallinity of flour particles showed a decrease by 9-30%, which verified the result that a part of the crystalline regions' structure was disintegrated.

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