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http://dx.doi.org/10.7318/KJFC/2021.36.5.484

Comparison of Physicochemical Properties of Hard and Floury Type Rice Flour by Dry Heat Treatment  

Jung, Hee Nam (Department of Food and Cooking Science, Sunchon National University)
Publication Information
Journal of the Korean Society of Food Culture / v.36, no.5, 2021 , pp. 484-491 More about this Journal
Abstract
This study investigated the effect of dry heat treatment (DHT) on the physicochemical properties of hard type (HR) and floury type (FR) rice to improve the processing aptitude of rice flour. The rice flour was heated at 130℃ for 0, 2 and 4 hours, and the color value, water absorption index (WAI), water soluble index (WSI), swelling power, solubility, pasting properties, particle shape and the X-ray diffraction were measured. After DHT, the L value of rice flour decreased, and the b value increased. The WAI, WSI, swelling power and solubility of HR and FR increased with the increase of treatment time. The cold viscosity and setback increased, while breakdown decreased. Cracks and lumps formed with fine particles were observed. The X-ray diffraction pattern was A-type, while the diffraction intensity decreased. According to the results of the two-way analysis of variance (ANOVA) test, the hydration and pasting properties were significantly different between HR and FR and were affected by DHT time. The results suggest that the properties of modified rice flour by DHT can be used in the food industry.
Keywords
Dry heat treatment; rice; flour; physicochemical properties; pasting properties;
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