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http://dx.doi.org/10.3746/jkfn.2011.40.12.1797

Physicochemical Properties of Brown Rice Flours Differing in Amylose Content Prepared by Different Milling Methods  

Lee, Young-Tack (Dept. of Food Science and Biotechnology, Kyungwon University)
Kim, Yeon-U (Dept. of Food Science and Biotechnology, Kyungwon University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.40, no.12, 2011 , pp. 1797-1801 More about this Journal
Abstract
Two brown rice samples differing in amylose content, 20.1 (normal) and 7.3% (low amylose) were milled by different milling methods, and their physicochemical properties were tested. Particle size of brown rice flour prepared by dry milling using a pin mill (DM) was lower than that prepared by wet milling using a roll mill (WM). Particle size was further reduced by successive dry milling of the flour after wet milling and drying (WM/DM). Damaged starch contents in the wet milled brown rice flour were 14.6 and 15.6% for the normal and low amylose samples, respectively, whereas they were only 4.2 and 4.8% for the dry milled samples. WM/DM method resulted in a lower damaged starch (%) than DM, despite a reduced flour particle size. Water absorption index (WAI) of the brown rice flour was the lowest after WM/DM, and the water solubility index (WAI) was higher in the order of DM, WM/DM, and WM. Brown rice flour with normal amylose content appeared to have significantly higher pasting viscosities, as determined using a Rapid Visco Analyzer (RVA). Compared to dry milled brown rice flour, wet milled brown rice flour showed lower peak viscosity and higher final viscosity, resulting in increased setback value.
Keywords
brown rice; amylose content; milling method; physicochemical properties;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
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