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Properties and qualities of rice flours and gluten-free cupcakes made with higher-yield rice varieties in Korea

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Abstract

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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Authors and Affiliations

  1. Department of Food and Nutrition, Chonnam National University, Gwangju, 500-757, Korea

    Sun Jin Park & Malshick Shin

  2. Rice Breeding and Cultivation Division, National Institute of Crop Science, Rural Development Administration, Iksan, Jeonbuk, 570-080, Korea

    Ki-Yong Ha

Authors
  1. Sun Jin Park
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  2. Ki-Yong Ha
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  3. Malshick Shin
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Correspondence to Malshick Shin.

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Park, S.J., Ha, KY. & Shin, M. Properties and qualities of rice flours and gluten-free cupcakes made with higher-yield rice varieties in Korea. Food Sci Biotechnol 21, 365–372 (2012). https://doi.org/10.1007/s10068-012-0048-7

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  • DOI: https://doi.org/10.1007/s10068-012-0048-7

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