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KMID : 0380619880200040504
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 4 p.504 ~ p.510
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Physicochemical Properties of Various Milled Rice Flours
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석호문/Seog, Ho Moon
신동화/남영중/박용곤/Shin, Dong Hwa/Nam, Young Jung/Park, Yong Kon
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Abstract
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The physicochemical properties of rice flours which were obtained by dry milling(blade, hammer, test and micro mill) and wet & dry milling (roller & micro mill) were investigated. The resulting flour particle sizes were reduced in the order that of blade, hammer, test, micro and roller & micro mill. Scanning electron microscopic examination showed that the starch granules were freed from the imbedding matrix as the particles became finer. The test-milled flour had the hightest levels of starch damage, maltose value and hot-water soluble amylose content, and the blade-milled flour showed the lowest levels. Amylograph viscosity and gelatinization temperature of the flours decreased as the particles became finer, and the addition of Hg^(+2) increased the peak viscosity of the dry-milled flour pastes, whereas the wet & dry-milled flour did not show any changes. The blue values and λ max values of the iodine complex of the cold-water extractable α-D-glucan from flours were in the range of 0.023-0.029 and 518-522㎚, respectively, indicating these materials were shown to be mainly composed of amylopectin-like polymer.
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