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-...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℃ 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.展开更多
基金partly supported by H.M. King Bhumibol Adulyadej’s 72nd Birthday Anniversary Scholarship, Graduate School, Chulalongkorn University, Thailandthe Ratchadapisek Somphot Endowment Fund # R-028-2553 for Development of Rice Products for the Agriculture Coorperation under the Chaipattana Foundation Patronage and Faculty of Science Chulalongkorn University, Thailand
文摘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℃ 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.
