|
KMID : 0380619760080010001
|
|
Korean Journal of Food Science and Technology
1976 Volume.8 No. 1 p.1 ~ p.5
|
|
|
Studies on the Milling , Quality and Storage of Tongil Rice ; Part Ⅰ. Milling Condition and Change of Constituent of Rice
|
|
|
|
|
Abstract
|
|
|
1. In the milling process of Tongil rice (brown rice), the milling rate was remarkable at 960 rpm. (rotation per minute), roller mesh of 36 and opening rate of 90%, but the milling ability was found to be best at 1050 rpm., roller mesh of 40 and at opening rate of 100%.
2. The protein content of Tongil rice was 1% higher than the other existing variety.
3. The contents of protein, ash, fiber, vitamin B₁ and vitamin B₂ varied significantly according to the milling degrees. As an example, at the milling degree of 70%, it was possible to reduce the losses of more than 10% in protein, of more than 30% in vitamin B₁, of more than 20% in vitamin B₂, as compared to the percentage losses obtained at the milling degree of 100%.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|