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KMID : 1134820120410111596
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 11 p.1596 ~ p.1602
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Effect of Grinding Method on Flour Quality in Different Rice Cultivars
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Han Hye-Min
Cho Jun-Hyeon
Koh Bong-Kyung
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Abstract
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Eight rice cultivars grown in Korea were analyzed to investigate the quality of flour prepared using wet and dry grinding methods. The hardness of the kernel was related with starch damage following dry grinding but not following wet grinding. Although Chenmaai had the hardest steeped kernel, its flour exhibited minimal starch damage, a lower water absorption index (WAI), and a smaller difference between the RVA properties of wet and dry ground flour. However, Seolgan and Suweon517 are soft grains, and their flours had more starch damage and a higher WAI. In general, soft kernels produce better grinding characteristics. However, our wet grinding results indicated that grain hardness was not the main factor affecting the grinding characteristics. Even Chenmaai, with its hard kernels, had good grinding characteristics, whereas the softer kernels of Seolgan and Suweon517 did not show the appropriate grinding characteristics.
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KEYWORD
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rice flour, grinding, starch damage, kernel hardness, water absorption
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