Abstract
BackgroundProducing rice flour of good quality by dry milling is necessary to reduce milling costs and promote the processed rice food industry. This study was conducted to evaluate the dry milling properties of Suweon 542, a floury endosperm mutant, and identify the chromosomal region responsible for the floury endosperm characteristics.ResultsCompared with the wild type, after dry milling process, the grain hardness of Suweon 542 was significantly lower because of its round and loosely packed starch granules. Also, the flour of Suweon 542 had significantly smaller particles and less damaged starch than Namil and other rice cultivars and its particle size distribution was similar to a commercial wheat cultivar. Considering that the yield loss of Suweon 542 due to its floury endosperm was largely compensated for by an increased number of spikelets per panicle, Suweon 542 has potential value as a raw material for rice flour production. Association analysis using 70 genome-wide SSR markers and 94 F2 plants derived from Suweon 542/Milyang 23 showed that markers on chromosome 5 explained a large portion of the variation in floury grains percentage (FGP). Further analysis with an increased number of SSR markers revealed that the floury endosperm of Suweon 542 was directed by a major recessive locus, flo7(t), located in the 19.33–19.86 Mbp region of chromosome 5, with RM18639 explaining 92.2% of FGP variation in the F2 population.ConclusionsThe floury endosperm of Suweon 542 is suitable for dry milling, with a small flour particle size and low damaged starch content. Further physical mapping of flo7(t), the floury endosperm locus of Suweon 542, would facilitate efficient breeding of rice cultivars with proper dry milling adaptability that can be used in the processed rice food industry.Electronic supplementary materialThe online version of this article (doi:10.1186/1939-8433-6-37) contains supplementary material, which is available to authorized users.
Highlights
Producing rice flour of good quality by dry milling is necessary to reduce milling costs and promote the processed rice food industry
Rice is usually consumed as cooked rice and relatively a small amount is used to make ingredients for process (Zhou et al 2002), while recently rice flour is becoming attractive as raw material of a substitute for wheat flour in terms of ‘gluten-free’ (Demirkesen et al 2013), or potato-based French-fry (Kadan et al 2001)
While the culm length of Suweon 542 was 6 cm taller compared with the wild type, there was no significant difference in panicle length
Summary
Producing rice flour of good quality by dry milling is necessary to reduce milling costs and promote the processed rice food industry. In Korea, only 6% of the total produced rice is used as raw materials for processed food production, there. Rice consumption has been continuously decreasing as the eating habits of Koreans have become westernized and diversified. The Korean government, has been trying to promote rice consumption by invigorating the processed food industry using rice flour. The status of rice consumption in Japan is very similar to Korea, for which application of rice flour for bread making has been considered as one approach to increase rice consumption (Araki et al 2009)
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