摘要：The properties of rice flour and the qualities of rice bread made with vital wheat gluten were evaluated and varietal differences were compared by twenty-six rice cultivars of various amylose content and amylopectin structure to determine the influence of rice starch on rice bread. Rice bread made from high-amylose cultivars had a less concave shape, and there was a significant positive correlation between amylose content and specific loaf volume (p < 0.01). Amylose content was also positively correlated with bread hardness. Among the high-amylose cultivars, cultivars with a higher proportion of amylopectin long chains yielded breads of harder texture than the breads made from those with lower proportions of amylopectin long chains, regardless of the small difference in amylose contents. Rice breads made from cultivars that had high pasting temperatures (PT) had harder texture than those made from cultivars that had low PT. Using three near-isogenic lines (NILs) for the Wx and Alk locus on the cv. Nipponbare genetic background, we found that water absorption by the rice flour of NILs was lower than that of Nipponbare and that bread hardness values for all NILs were higher than the value for Nipponbare. These results indicate that amylose content and amylopectin structure affect dough and bread qualities, including water absorption, bread volume, shape and hardness, and that rice cultivars with intermediate amylose content and lower PT are suitable for making rice bread.
