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Effects of Milling on Functional Properties of Rice Flour
Author(s) -
Kadan R.S.,
Bryant R.J.,
Miller J.A.
Publication year - 2008
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2008.00720.x
Subject(s) - rice flour , food science , materials science , particle size , mathematics , raw material , chemistry , organic chemistry
A commercial long‐grain rice flour (CRF) and the flours made by using a pin mill and the Udy mill from the same batch of broken second‐head white long‐grain rice were evaluated for their particle size and functional properties. The purpose of this study was to compare the commercial rice flour milling method to the pin and Udy milling methods used in our laboratory and pilot plant. The results showed that pin milled flour had more uniform particle size than the other 2 milled flours. The chalky kernels found in broken white milled rice were pulverized more into fines in both Udy milled flour and CRF than in the pin milled flour. The excessive amount of fines in flours affected their functional properties, for example, WSI and their potential usage in the novel foods such as rice breads (RB). The RB made from CRF collapsed more than loaves made from pin milled Cypress long‐grain flours.