Journal
RICE SCIENCE
Volume 23, Issue 5, Pages 274-281Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.rsci.2016.08.005
Keywords
rice flour; physicochemical property; crystallinity; amylose content; milling
Categories
Funding
- H. M. King Bhumibol Adulyadej's 72nd Birthday Anniversary Scholarship, Graduate School, Chulalongkorn University, Thailand
- Ratchadapisek Somphot Endowment Fund for Development of Rice Products for Agriculture Coorperation under the Chaipattana Foundation Patronage [R-028-2553]
- Faculty of Science Chulalongkorn University, Thailand
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Rice flour from nine varieties, subjected to dry- and wet-milling processes, was determined for its physical and chemical properties. The results revealed that milling method had an effect on properties of flour. Wet-milling process resulted in flour with significantly lower protein and ash contents and higher carbohydrate content. Wet-milled flour also tended to have lower lipid content and higher amylose content. In addition, wet-milled rice flour contained granules with smaller average size compared to dry-milled samples. Swelling power at 90 degrees C of wet-milled samples was higher while solubility was significantly lower than those of dry-milled flour. Dry milling process caused the destruction of the crystalline structure and yielded flour with lower crystallinity compared to wet-milling process, which resulted in significantly lower gelatinization enthalpy.
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