|
KMID : 1011620060220020147
|
|
Korean Journal of Food and Cookey Science
2006 Volume.22 No. 2 p.147 ~ p.157
|
|
|
Characteristics of Rice Flours Prepared by Moisture-Heat Treatment
|
|
Lee Mi-Kyung
Shin Mal-Shick
|
|
|
Abstract
|
|
|
|
To improve the properties of non-waxy rice flours for baking, soaked-wet milled rice flour (SWRF) was adjusted moisture content (MC) to 30 and 50 % and heated at 50 and 70 °C in a shaking water bath for 6 and 18 hrs, respectively. Moisture-heat treated rice flours were investigated with regard to particle size distribution, and morphological, physicochemical and pasting properties for comparing dry and wet milled flours. The particle size of rice flour treated with 30% MC was distributed between 4-20 lim and 100-200 urn, like SWRF. The particles above 200 \im in the flour were produced at higher heating temperature. By SEM, starch granules were found in the rice flours treated with 30% MC, whereas aggregated starch granules were shown in the flours treated with 50% MC. Moisture-heat treatment using higher MC and heating temperature decreased the lightness and increased the yellowness of non-waxy rice flours. Water binding capacity of 30% moisture treated rice flour was similar to that of SWRF. In the same moisture treated rice flour, swelling power was higher, but solubility was lower at 50°C than at 70°C. The initial pasting temperature by RVA increased after moisture-heat treatment. The peak viscosity of moisture-heat treated rice flour was higher for 30% moisture than that of the others. The rice flour treated with 30% MC and healed at 50°C showed low setback and increased stability for retrogradalion.
|
|
|
KEYWORD
|
|
|
moisture-heat treatment, soaked wet milled rice flour, particle size distribution, physicochemical properties, pasting properties
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|