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KMID : 1024420210250010043
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Food Engineering Progress
2021 Volume.25 No. 1 p.43 ~ p.50
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Effect of Milling on the Pasting Properties and Storage Stability of Dry-Milled Rice Flour
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Jo Young-Je
Chun A-Reum
Sim Eun-Yeong
Park Hye-Young
Kwak Ji-Eun
Kim Mi-Jung
Lee Choon-Ki
Jeon Yong-Hee
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Abstract
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This study was carried out to investigate milling's effect on the pasting properties and storage stability of dry-milled rice flour. Rice flour's moisture content was increased from 9.48% to 9.80% after going through a rice polisher, and the crude fat content of rice flour was decreased from 0.91% to 0.62% after going through a rice polisher. In the color index of rice flour, the rice polisher was only affected by yellowness. The pasting properties were verified through RVA, and it was confirmed that the use of a rice polisher had no significant effect on the pasting properties.
As a result of observing the changes in fatty acid value, it was ascertained that the storage period could be increased using the rice polisher. These results suggest that the rice polisher can increase the storage period without changing the pasting properties.
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KEYWORD
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rice flour, dry-milling, milling, pasting properties
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