Proceedings of the Korean Society of Crop Science Conference (한국작물학회:학술대회논문집)
- 2017.06a
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- Pages.286-286
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- 2017
Comparison of rice flour properties of different cultivars using wet and dry milling processes
- Park, Jiyoung (Crop Post-harvest Technology Research Div. NICS, RDA) ;
- Lee, Seuk-Ki (Crop Post-harvest Technology Research Div. NICS, RDA) ;
- Park, Hye-Young (Crop Post-harvest Technology Research Div. NICS, RDA) ;
- Choi, Hye-Sun (Crop Post-harvest Technology Research Div. NICS, RDA) ;
- Cho, Dong-Hwa (Crop Post-harvest Technology Research Div. NICS, RDA) ;
- Han, Sang-Ik (Paddy Crop Research Div. NICS, RDA) ;
- Lee, Kyung Ha (Crop Post-harvest Technology Research Div. NICS, RDA) ;
- Oh, Sea-Kwan (Crop Post-harvest Technology Research Div. NICS, RDA)
- Published : 2017.06.04
Abstract
We conducted to compare the characteristics of rice flours according to the different milling processes. Five rice varieties (Oryza sativa L.) with different amylose content were prepared by wet and dry milling processes. The moisture contents of wet-milled rice flours (WMR) was mostly three-time higher than those of dry-milled flours (DMR). Water absorption index (WAI), water solubility index (WSI) and swelling power (SP) increased in proportion to temperature (