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Title:   Author  item
                                            KWAK, JIEUN - National Institute Of Crop Science - Koreaitem
                                            YOON, MI-RA - National Institute Of Crop Science - Koreaitem
                                            LEE, JEOM SIG - National Institute Of Crop Science - Koreaitem
                                            LEE, JEONG HEUI - National Institute Of Crop Science - Koreaitem
                                            KO, SANGHOON - Sejong Universityitem
                                            CHOI, IM SOO - National Institute Of Crop Science - Koreaitem
                                            Tai, Thomasitem
                                            CHUN, AREUM - National Institute Of Crop Science - Koreaitem
                                            WON, YONG JAE - National Institute Of Crop Science - Koreaitem
                                            KIM, BO KYEONG - National Institute Of Crop Science - Korea
  Submitted to: Food Science and Biotechnology
                                    Publication Type: Peer Reviewed Journal
                                    Publication Acceptance Date: 8/14/2016
                                    Publication  Date: N/A
                                    Citation: N/AInterpretive Summary: Five Korean rice varieties which may be used for production of rice flour were evaluated for various grain quality and processing attributes. Among these varieties, the Japonica mutant variety Seolgaeng was determined to produce similar quality flour compared to wheat with regard to particle-size. This variety also showed significantly less damage to the starch granules during dry milling, which is a much more cost-effective process for making rice flour than alternatives such as wet milling. The suitability of Seolgaeng rice for flour production was found to be associated with its rounder starch granules. Thus, Seolgaeng was identified as the superior variety for production of high quality rice flour using the cost-saving dry milling method.
                                Technical Abstract: Producing fine, good quality rice flour is more difficult than wheat flour because the rice grain is harder. In this study, we analyzed the relationship between the morphology and starch of kernels from genetically different rice varieties that can be used to make dry-milled flour. The non-glutinous, Japonica-type variety Seolgaeng, derived from N-methyl-N-nitrosourea (MNU) mutagenesis, and four other varieties, representing a range of amylose contents, were evaluated in this study. The hardness of Seolgaeng was significantly lower than the other varieties (p < 0.05). Dry-milled Seolgaeng flour exhibited a more uniform particle-size distribution, similar to that of commercial wheat flour. We also noted significant differences in the damaged starch content in flour from Seolgaeng compared to the other varieties (p < 0.05). Seolgaeng flour showed a round starch structure, which would lead to better friability, a finer particle size, and less damage to the endosperm during dry milling. Indeed, dry-milled Seolgaeng flour had the finest particle size (averaging < 70 μm) and exhibited less damaged starch. With its round starch granules, Seolgaeng is suitable for dry-milled rice flour. Using Seolgaeng rice as the raw material during dry milling should also reduce processing costs.


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