Effect of Rice Cultivar Characteristics on the Rice Flour Bread Quality

Takahashi, Makoto; Homma, Noriyuki; Morohashi, Keiko; Nakamura, Kouichi; Suzuki, Yasuhiro

doi:10.3136/nskkk.56.394

Cited by 26 publications

(17 citation statements)

References 20 publications

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“…As well as lower starch damage, smaller particle size and RVA properties of floury mutant rice would also lead to high SLV when making rice bread with gluten. Rice bread with gluten made from flo1 mutant rice tends to be soft, and the hardening rate is low compared to ordinary cultivars 18 . This floury mutation could bring about not only high SLV of rice bread but also a characteristic texture.…”

Section: Correlation Between Flour Properties and Slvmentioning

confidence: 99%

“…The protein disulfide isomerase-like 1 deficient mutant, esp2, which deposits 57 kDa preglutelins, is also reportedly suitable for making rice bread 14 . Rice bread made from low glutelin rice retains softness 18 . A combination of floury mutation, suitable amylose content and protein composition will help promote the utilization of rice flour.…”

Section: Future Perspectivementioning

confidence: 99%

“…As for brown rice flour, a new milling method is being developed, and the resulting flour is reported to be suitable for making high-SLV rice bread 6 . It is interesting to see whether floury mutant rice can be adapted for use as 18 . The protein disulfide isomerase-like 1 deficient mutant, esp2, which deposits 57 kDa preglutelins, is also reportedly suitable for making rice bread 14 .…”

Section: Future Perspectivementioning

confidence: 99%

See 2 more Smart Citations

Properties of Floury Rice Mutant and its Utilization for Rice Flour

Ashida

2014

JARQ

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Section: Correlation Between Flour Properties and Slvmentioning

confidence: 99%

Section: Future Perspectivementioning

confidence: 99%

Section: Future Perspectivementioning

confidence: 99%

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Properties of Floury Rice Mutant and its Utilization for Rice Flour

Ashida

2014

JARQ

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“…Hydrocolloids such as hydroxy propyl methylcellulose (HPMC) yield non-wheat flour bread with good volume (Cato et al, 2004, Lazaridou et al, 2007. Gujral used cyclodexitrinase or glucose oxidase to improve the quality of rice bread (Gurjal et al., 2003(Gurjal et al., , 2004, while Takahashi treated rice grains with hydrolytic enzymes (Takahashi et al, 2009). Although these methods were effective for producing rice bread, they require specialized equipment and are associated with high financial cost.…”

Section: Introductionmentioning

confidence: 99%

Effects of Rice Properties on Bread Made from Cooked Rice and Wheat Flour Blend

Iwashita

Suzuki

Miyashita

et al. 2011

FSTR

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Cooked rice bread was made with cooked rice substituted for 0 to 30% of the wheat flour. Eleven rice cultivars were used to clarify the effects of rice properties on specific loaf volume (SLV). The cooked rice bread had higher SLV than the bread without substitution, except for bread made with rice having highamylose content. The maximum specific loaf volume (Max SLV) of cooked rice bread was calculated using SLV loaf volumes. Max SLV was negatively correlated with amylose content and rice hardness, while rice stickiness factors were positively correlated with Max SLV. Because amylose content affects rice hardness and stickiness, amylose content appears to play a key role on SLV. Most of the popular rice cultivars in Japan are sticky and soft, with intermediate amylose content, and yields cooked rice bread with high volume.Keywords: bread, cooked rice, amylose, specific loaf volume, rice property *To whom correspondence should be addressed. E-mail: tomoyaok@affrc.go.jp IntroductionRice is a staple food in Japan. However, rice consumption by Japanese has decreased in recent years, and this is becoming an economic problem (Ministry of Agriculture, Forestry and Fisheries, 2007). The development of processed food made with rice flour is reportedly expanding rice consumption (Yoza et al., 2008). On the other hand, many Japanese tend to eat bread for breakfast and lunch as a result of the introduction of European and American eating habits. The Japanese government has recommended the introduction of rice flour bread for school lunches in elementary and junior high schools in order to expand the consumption of rice. Bread making with rice flour has therefore developed and has been widely reported a,b, Araki et al., 2009.However, rice flour bread does not rise as much as wheat flour bread (Ogawa et al., 2003, Yamauchi et al., 2004. Ordinary rice flour bread has a lower volume than wheat flour bread, as the glutenin and gliadin necessary for the gluten net in the bread structure are not present in rice. Most rice flour bread is therefore made with gluten powder and other additives in order to improve bread volume, but gluten powder is often produced from imported wheat, and this is unsuitable for improving Japanese food self-sufficiency.Many researchers have made efforts to produce essential structures using compounds other than gluten in non-wheat bread (Moore et al., 2006, Gallagher et al., 2004. Hydrocolloids such as hydroxy propyl methylcellulose (HPMC) yield non-wheat flour bread with good volume (Cato et al., 2004, Lazaridou et al., 2007. Gujral used cyclodexitrinase or glucose oxidase to improve the quality of rice bread (Gurjal et al., 2003(Gurjal et al., , 2004, while Takahashi treated rice grains with hydrolytic enzymes (Takahashi et al., 2009). Although these methods were effective for producing rice bread, they require specialized equipment and are associated with high financial cost.We previously reported a method for making bread with Koshihikari cooked rice substituted for part of the wheat flour (Ok...

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“…Flour was prepared essentially as described previously (Shishido and Egawa, 1992;Morohashi et al, 2000;Takahashi et al, 2009). Polished rice (1 kg) was washed with water and soaked in ~0.02 M trisodium citrate solution containing pectinase (5 unit/ L, Sumizyme-PTE, Shin Nihon Chemical Co. Ltd., Aichi, Japan) for 1 h at 40℃.…”

Section: Introductionmentioning

confidence: 99%

Flour Properties of Milky-white Rice Mutants in Relation to Specific Loaf Volume of Rice Bread

Ashida

Araki

Iida

et al. 2010

FSTR

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Starch content, starch damage, particle size distribution, pasting properties measured using a rapid visco analyser (RVA properties) of rice flour, and their relation to specific loaf volume (SLV) of rice bread with gluten were examined in rice cultivar Koshihikari and its milky-white mutant lines. Two different milling methods were used: jet-milling under semidry condition after pectinase treatment and pin-milling under dry condition. Jet-milled and pin-milled milky-white mutants and jet-milled Koshihikari produced flour with low starch damage, fine particle size, low pasting temperature, high final viscosity, large setback, high trough, and long peak time. Such flour resulted in high SLV rice bread. SLV of rice bread from pin-milled milky-white mutant was equivalent to that from jet-milled Koshihikari. Using milky-white mutants, rice flour suitable for bread-making would be produced by dry pin-milling.

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Effect of Rice Cultivar Characteristics on the Rice Flour Bread Quality

Cited by 26 publications

References 20 publications

Properties of Floury Rice Mutant and its Utilization for Rice Flour

Properties of Floury Rice Mutant and its Utilization for Rice Flour

Effects of Rice Properties on Bread Made from Cooked Rice and Wheat Flour Blend

Flour Properties of Milky-white Rice Mutants in Relation to Specific Loaf Volume of Rice Bread

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