The characteristics of rice starch by sampling six rice cultivars for making rice bread were examined. Six rice varieties exhibited different level of amylose content and the ratio of chain length distribution within the amylopectin cluster. Especially, examination by colorimetric measurement of starch-I2 complex showed the maximum absorption wavelength was the highest in Goamibyeo. The X-ray diffraction patterns of starch granules showed the traditional "A" type, except in Goami 2 and Goami 3 and there was difference in crystalline of rice starch. There were significant difference in the changes of swelling power of rice starches through temperature. We could also found that the six rice cultivars had different levels of the hydrolysis rate by 5% glucoamylase. These results could suggest that properties of rice starch impact on the level of loaf formation and specific gravity of rice bread after baking.

• Mi-Ra Yoon(National Institute of Crop Science, RDA) Corresponding author
• Sang-Hoon Ko(Department of Food Science and Technology, Sejong University)
• Sea-Kwan Oh(National Institute of Crop Science, RDA)
• A-Reum Chun(National Institute of Crop Science, RDA)
• Dae-Jung Kim(National Institute of Crop Science, RDA)
• Ha-Cheol Hong(National Institute of Crop Science, RDA)
• Iim-Soo Choi(National Institute of Crop Science, RDA)
• Yeon-Kyu Kim(National Institute of Crop Science, RDA)