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KMID : 1134820070360070915
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 7 p.915 ~ p.920
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Properties of Rice Flour Milled from Spray?Washed Rice During Storage
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Choi So-Yeon
Lee Young-Tack
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Abstract
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Rice flour milled from spray-washed rice was stored at 5℃, 20℃, and 35℃ for 4 months and changes in flour properties during the storage were investigated. Moisture content of rice flour tended to decrease during the storage, and the reduction in the moisture content was higher at higher storage temperature. Compared to dry-milled rice flour, lightness of the rice flour milled from spray-washed rice was slightly higher and tended to increase slightly during the storage. Rapid Visco-Aanlyzer (RVA) peak viscosity of rice flour milled from spray-washed rice was higher throughout the storage period, compared to dry-milled rice flour. The RVA peak viscosity was lower in the order of rice flour stored at 5℃, 20℃, and 35℃. Little changes in setback viscosity were observed in rice flour stored at 5℃ and 20℃, while an increase in the setback viscosity was found in rice flour stored at 35℃. Total bacteria count was consistently lower in the rice flour milled from spray-washed rice, suggesting that spray-washing prior to milling could lower microbial growth of rice flour during storage.
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KEYWORD
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rice flour, spray-washed rice, storage, properties
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