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KMID : 0380619930250050546
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 5 p.546 ~ p.551
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Effects of Different Milling Methodes on Physico - chemical Properties & Products
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김길환/Kim, Kil Hwan
김영인/이상효/이현유/금준석/Kim, Young In/Lee, Sang Hyo/Lee, Hyun Yu/Kum, Jun Seok
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Abstract
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Rice flour obtained by four different milling methods, Pin mill. Colloid mill, Micro mill, and Jet mill, were used to investigate physico-chemical properties and product. Crude fat, ash, and protein contents of rice flours between different milling methods were similar. Blue value, amylose content, and damaged starch which related to properties of rice flour were reduced in the order that of Jet mill, Micro mill, Colloid mill, and Pin mill. Water absorption index, water solubility index, and water retention capacity increased as damaged starch increased. Hardness of gel(15%) is the highest value for Pin mill. The finer granules Qet mill) had lower gelatinization onset(To) and peak(Tp) than any other rice flours. Those result are simillar with amylogram properties. Enthalpy of gelatinization increased as damaged starch increased. Jet mill had the highest score (p$lt;0.05) of overall test in sensory evaluation and good paste properties.
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