Properties of Floury Rice Mutant and its Utilization for Rice Flour

Ashida, Kanae

doi:10.6090/jarq.48.51

Cited by 7 publications

(13 citation statements)

References 15 publications

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“…While according to Song, Lee, Lee, and Yoon (2014), particle size is an important factor in biochemical reactions, as it significantly affects the physicochemical properties of flour by increasing the surface area per volume unit. The differences in damaged starch content and particle size distribution between flours would affect the pasting (Ashida, 2014) and thermal profiles, which have great influence on the quality of processed food products (Li, Dhital, & Hasjim, 2014) such as noodles (Hormdok & Noomhorm, 2007).…”

Section: Introductionmentioning

confidence: 99%

Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour

2016

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Section: Introductionmentioning

confidence: 99%

Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour

2016

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“…4. Grain structure and milling properties of floury mutant JARQ 50 (1) 2016 E. Araki et al et al 2010, Ashida 2014 (Fig. 4).…”

Section: Methods Of Reducing the Cost Of Producing Rice Flourmentioning

confidence: 99%

“…The rice properties that lead to rice flour with a fine and less damaged starch through pin milling under dry conditions have been investigated (Ashida et al 2009, Ashida 2014. The properties of rice flour bread made from high-yielding cultivars (Aoki et al 2010(Aoki et al , 2012 and the effects of water soaking on the breadmaking quality of brown rice flour (Hamada et al 2012) were also investigated, in order to ensure a stable supply of rice flour at a low price.…”

Section: Methods Of Reducing the Cost Of Producing Rice Flourmentioning

confidence: 99%

“…Even if suitable rice flour for producing bread could be made from floury rice varieties with the low cost pin milling system, the current floury rice would not lead to a reduction in the price of rice flour due to the low yields of cultivation and the milling of existing floury rice varieties. Thus, it is necessary to develop a high-yield floury rice with less weight loss during polishing, as well as new polishing processes (Ashida 2014). Hoshinoko (Hokkai303), Hokuriku-kona232, and Ouu-kona412 are floury rice cultivars/lines bred for use as rice flours.…”

Section: Methods Of Reducing the Cost Of Producing Rice Flourmentioning

confidence: 99%

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Characteristics of Rice Flour Suitable for the Production of Rice Flour Bread Containing Gluten and Methods of Reducing the Cost of Producing Rice Flour

Araki

Ashida

Aoki

et al. 2016

JARQ

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The production of various rice flour-based food products such as bread, noodles, and cakes is expected to increase the consumption of rice and the utilization of rice paddies in Japan. This paper reviews studies conducted on the characteristics of rice flour and the rice cultivars suitable for the production of rice flour bread containing gluten. The challenges of reducing the cost of producing rice bread are also reviewed. The production of rice flour bread containing gluten of a highly specific loaf volume requires the use of rice flour with a low damaged starch content that can be produced by jet milling wet rice after water or enzyme treatment. The amylose content of rice flour affects the quality of bread, including its shape and hardness. Rice flour with an amylose content of 16% to 20% forms a chewy and moderately soft bread. When rice flour with a low damaged starch content (less than 5%) and a desirable amylose content (16% to 20%) is used, the production of rice flour bread containing gluten is easy without being different from how wheat flour bread is made. In order to reduce the cost of producing rice flour, high-yielding cultivars or a pin milling system using floury rice cultivars should be employed; high-yielding cultivars are now being used for the production of rice flour. With the pin milling system, rice flour belonging to the floury rice cultivar has a low damaged starch content. However, there is a need to develop a high-yield floury rice with reduced weight loss during polishing, as well as new polishing processes. Furthermore, the production of brown rice flour contributes to reducing the cost of producing rice flour because no polishing process is required. Brown rice flour with a low damaged starch content can be produced using a jet mill after soaking for more than 12 h. And given its favorable high nutritional properties, bread made from brown rice flour will prove appealing to consumers. Despite expectations of increasing of the consumption of rice through the use of rice flour as in the production of rice flour bread, the cost reduction of rice flour production and the development of delicious rice flour bread desired by consumers are still insufficient. By understanding the requirements of bread-making companies and obtaining a deeper knowledge about the quality characteristics of rice flour, such as amylose content and protein composition, the production of rice flour bread appealing to consumers can be expected. Discipline: FoodAdditional key words: damaged starch, amylose content, floury mutant rice, high-yielding cultivar, water soaking This review was partly supported by a grant from the Japanese Ministry of Agriculture, Forestry and Fisheries as part of the research project "Breeding and integrated research toward enhancing consumption of domestic farm products in the food service industry: 4. Rice." Present address:

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“…Lower pasting temperatures were found to be associated with faster particle swelling and higher peak viscosity [45] while higher pasting temperatures indicates higher water binding capacity, higher gelatinization tendency and lower swelling properties of starch based flour due to high degree of association between starch granules [46]. The difference in damaged starch content and particle size distribution between flours is reported to affect the RVA profile [47]. Damaged starch granules can absorb water, swell and leach out amylose and amylopectin, which causes an increase in the viscosity of starch [48].…”

Section: Figure 2 Microscopic Structure Of Dry (A) Semi-wet (B) Andmentioning

confidence: 99%

Effects of Different Grinding Methods on Morphological, Textural Properties and Pasting Profiles of Mr220 Rice Flour

Ahmad

Rajab

Hani

2016

MJAS

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Three different grinding techniques (dry, semi-wet, and wet) were employed in rice flour production. Investigation on the effects of the grinding techniques on starch damage percentage, particle size distribution, pasting profiles, morphological and textural properties of rice flours produced were evaluated. Wet grinding resulted in significantly (p< 0.05) has lower percentage of damaged starch (3.24 %) than other grinding methods. Morphological studies (microscopy and particle size analysis) have reflected significant differences among rice flours granule shapes. The granules displaying different shapes of polygonal, round and angular forms, with some as an individual granule while others tend to attached together. Wet grinding technique also yielded flour that exhibit significantly (p< 0.05) with higher gel hardness (16.62 g). Pasting profiles showed that pasting temperature for rice flour produce using these three grinding methods varied between 80.15 -80.42 °C. Results revealed that the three grinding techniques clearly affected the physicochemical properties of rice flour. The results from this study play an important role in the selection criteria of rice flour with desirable pasting and textural properties for manufacturing rice-based product.Keywords: Grinding techniques, particle size, pasting profiles, rice flour, starch damage Abstrak Tiga jenis teknik pengisaran (kering, separa basah, dan basah) telah digunakan dalam penghasilan tepung beras. Kajian ke atas kesan teknik pengisaran pada peratusan kerosakan kanji, taburan saiz partikel, profil pempesan, sifat morfologi dan tekstur tepung beras yang dihasilkan telah dianalisa. Pengisaran basah menyebabkan peratusan kanji rosak (p< 0.05) lebih rendah secara signifikan (3.24 %) berbanding kaedah -kaedah pengisaran lain. Kajian morfologi (mikroskopi dan analisis saiz zarah) telah menunjukkan perbezaan yang signifikan antara tepung beras dari segi saiz dan bentuk granul yang terhasil. Granul memaparkan bentuk berlainan seperti poligon, bulat dan bentuk bersudut, samada wujud sebagai granul sendirian ataupun berkluster. Teknik pengisaran basah juga menghasilkan perbezaan yang signifikan (p< 0.05) berbanding teknik pengisaran lain dari segi kekerasan gel yang lebih tinggi (16.62 g). Profil pempesan menunjukkan suhu pempesan untuk tepung beras yang dihasilkan menggunakan ketiga -tiga kaedah pengisaran berada dalam julat antara 80.15 -80.42 °C. Hasil kajian dengan jelas menunjukkan bahawa tiga teknik pengisaran memberi kesan kepada ciri -ciri fizikokimia tepung beras. Hasil kajian ini sangat penting dalam menentukan kriteria tepung beras berdasarkan sifat dan sifat tekstur yang dikehendaki untuk pembuatan produk berasaskan beras.Kata kunci: Teknik pengisaran, saiz partikel, profil pempesan, tepung beras, kerosakan kanji

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Properties of Floury Rice Mutant and its Utilization for Rice Flour

Cited by 7 publications

References 15 publications

Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour

Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour

Characteristics of Rice Flour Suitable for the Production of Rice Flour Bread Containing Gluten and Methods of Reducing the Cost of Producing Rice Flour

Effects of Different Grinding Methods on Morphological, Textural Properties and Pasting Profiles of Mr220 Rice Flour

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