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Functional Properties of Submicron‐Scale Rice Flour Produced by Wet Media Grinding
Author(s) -
Hossen Md. Sharif,
Sotome Itaru,
Nanayama Kazuko,
Sasaki Tomoko,
Okadome Hiroshi
Publication year - 2015
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-03-15-0045-r
Subject(s) - chemistry , particle size , absorption of water , starch , grinding , food science , wheat flour , swelling , rice flour , microscale chemistry , aqueous solution , composite material , materials science , organic chemistry , mathematics , raw material , mathematics education
The digestibility and hydration properties of wet‐ground submicron‐scale rice flour were compared with those of dry‐ground coarser microscale flours. The submicron flour (mean size 0.6 µm) was produced in a wet‐media mill with 0.3 mm zirconia beads by continuous 24 h pulverization. The solubility, water absorption index, and swelling power increased as the mean particle size decreased, reaching maximum values in the submicron flour. Starch damage was high in the submicron flour, with the absence of intact starch granules. The digestibility also increased as the particle size decreased, and it was highest in the submicron flour. These results show that wet‐ground submicron rice flour has different functional properties from dry‐ground coarser flour. The digestibility was more strongly influenced by starch damage and the water absorption index than by the mean particle size.