title: Rice varieties in relation to rice bread quality.
abstract: 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 and Milyang261 as high AC. Suweon517, Milyang261 and Manmibyeo had a high water absorption index (WAI), while Goamibyeo, YR24088 Acp9, Jinsumi, Seolgaeng, Hanareumbyeo and Chenmaai had a low WAI. The gelatinisation enthalpy of flour varied from 9.2 J g(-1) in Milyang261 to 14.8 J g(-1) in YR24088 Acp9. After 7 days of storage the rate of flour retrogradation and crumb firmness were weakly correlated, with the exception of Jinsumi. Bread volumes of Jinsumi, Chenmaai, YR24088 Acp9 and Goamibyeo were comparable to that of wheat flour, but the rest were unsuited to bread making because of their low volume and hard crumb texture.
  
  
  CONCLUSIONS
  Based on volume, texture and crumb firmness ratio, Chenmaai and Goamibyeo were the most appropriate varieties for making bread. An intermediate AC and low WAI were the primary indicators of rice bread flour quality.
authors.affiliation: Department of Food and Nutrition, Keimyung University, Dal-suh Gu, Dae Gu, South Korea.
authors.forename: Hye Min
authors.initials: HM
authors.lastname: Han
authors.forename: Jun Hyeon
authors.initials: JH
authors.lastname: Cho
authors.forename: Hang Won
authors.initials: HW
authors.lastname: Kang
authors.forename: Bong Kyung
authors.initials: BK
authors.lastname: Koh
mesh_terms: D000042:Absorption; D000688:Amylose / Q000032:analysis*; D001939:Bread / Q000032:analysis* / Q000592:standards; D004032:Diet; D005433:Flour; D005524:Food Technology; D005782:Gels; D006801:Humans; D012275:Oryza / Q000145:classification; D056910:Republic of Korea; D012639:Seeds; D013045:Species Specificity; D014867:Water
chemical_list: D005782:Gels; D014867:Water; D000688:Amylose