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KMID : 1007519950040030150
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Food Science and Biotechnology
1995 Volume.4 No. 3 p.150 ~ p.154
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Effects of Moisture Contents of Waxy Paddy on the Physical Properties of Dry-Milled Rice Flour in Comparison with Wet-Milled Rice Flour
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Kim Sang-Sook
Kim Young-Jin
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Abstract
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The effects of moisture contents (12, 18%) of waxy paddy on the physiccxhemical properties of dry-milled rice flour was compared with those of wet-milled rice flour. Lower ash content was found in dry-milled rice flour made of paddy with 18% of moisture content than that of 12%. Wet-milled rice flour had lowest ash content and smallest geometric mean of particle size. Between two dry-milled rice flours, the flour made of waxy paddy with 12% moisture content were smaller in particle size, lighter in color. Wet-milled rice flour had higher peak viscosity and lower initial pasting temperature than dry-milled rice flours in amylogram. Lower gelatinization onset temperature and higher enthalphy were noted in wet-milled rice flour than in dry-milled rice flours. The dry-milled rice flours had similar gelatinization onset temperature and enthalphy for gelatinization each other. When the degree of retrogradation was measured after 14 days of storage, higher onset temperature was noted in dry-milled waxy rice flours than in wet-milled rice flour, while milling methods was not effective in enthalpy. The effect of moisture content on gelatinization and retrogradation properties measured by differential scanning caloriemeter was not significant in dry-milled rice flours.
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