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KMID : 1134820090380081076
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 8 p.1076 ~ p.1083
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Physicochemical Properties of Non-waxy Rice Flour Affected by Grinding Methods and Steeping Times
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Kim Rae-Young
Kim Hyuk-Ii
Kim Chang-Soon
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Abstract
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The physicochemical properties of rice flour produced by 3 different grinding methods using various steeping times (3, 6, 9, and 12 hrs) were investigated. Roller mill gave coarse rice flour; the pin mill, intermediate flour; and mixed when both (roller & pin mills) were used. With the increase of steeping times, the rice flours became finer and the contents of crude protein, crude fat and crude ash decreased. Damaged starch was noticeably high in rice flour by roller & pin mills compared to those by roller or pin mills alone. Amylose contents, solubility and swelling power increased as the steeping times increased. Water binding capacity was the highest in roller & pin mills, followed by pin mill. In scanning electron microscope (SEM), pin mill showed distribution of separated fine particles of rice flours. The physicochemical properties of rice flours showed many differences by steeping times of rice and grinding methods. With sufficient steeping times, the rice flours obtained from pin mill were relatively fine having less damaged starch.
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KEYWORD
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non-waxy rice flour, particle size, damaged starch, grinding methods, water binding capacity
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