• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1596-1602
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• 2012

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.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.23 no.2
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• pp.83-87
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• 1978

Using the Buhler laboratory mill three Korean wheat varieties were tested for milling quality. Comparison was made to USA soft white wheat varieties grown in 1977. This test indicated that the milling rate and milling score of Korean varieties were inferior to the variety Paha but were equal to or better than the variety Nugaines.

• Food Science and Preservation
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• v.22 no.2
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• pp.174-181
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• 2015

This study investigated the physicochemical properties of three different types of rice flour prepared via dry and wet milling. The powder, soft, and hard-types of rice flour were Suwon No. 542, Suwon No. 541, and Unbong No. 30, respectively. The analysis of the proximate compositions of the different types of rice flour showed that their moisture content was 7.03~7.99%, their crude protein was 7.94~8.35%, their crude lipid was 0.71~1.49% and their crude ash was 0.25~0.82%. For the Hunter's color values, the L value was highest in the wet-milled rice flour, the a value was highest in the dry-milled rice flour, and the b value was highest in the dry-milled rice flour. All the samples showed distinctive rice starch particles in the particle analysis using scanning electron microscope. The dry-milled rice flour showed the greatest amount of irregular particles and the coarsest texture. The water absorption and water solubility indices were higher in the wet-milled soft- and hard-type rice flour. The crystallinities of the samples by X-ray diffractography were all A-type, but the crystallinity of the dry-milled hard-type rice flour was higher in diffraction degree. For the amylogram properties, the wet-milled soft-type rice flour showed the highest maximum viscosity, breakdown and setback. In the meanwhile, the dry-milled soft-type rice flour showed the highest initial pasting temperature, onset, peak, and end temperatures despite of the reverse enthalpy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1797-1801
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• 2011

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.

• Korean Journal of Food Science and Technology
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• v.6 no.3
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• pp.133-137
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• 1974

In and attempt to investigate the milling method of barley, four kinds of barley were used for this study. The results are summerized as follow: 1) The optimum tempering and priority of milling quality of barley is shown as following table. Barley is Tempering moisture 15%, Tempering time 24hr. Naked barley is Tempering moisture 14%, Tempering time 48hr. Barley and Naked barley are Tempering moisture 13%, Tempering time 48hr. 2) Economic value of pearled materials milling is disadvantageous, because of the milling expenses are burdensome and flour extractions are fallen down 12.5% in barley and 13.6% in naked barley as compared with unpearled materials milling. 3) Wheat flour milling process may be used without any adjustment when mixed with 90% of wheat and 10% of barley. 4) Unpearled naked barley is the most suitable for flour milling when mixed with wheat.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.544-550
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• 2015

This study investigated the quality characteristics of English muffins made rice flour created using different grinding methods (DPR: powdered type rice flour by dry milling. DSR: soft type rice flour by dry milling. DHR: hard type rice flour by dry milling. WPR: powdered type rice flour by wet milling. WSR: soft type rice flour by wet milling. WHR: hard type rice flour by wet milling). The volume, volume expansion, and specific volume were the highest in WPR. The shape and cross section indicated that WPR, WSR and DPR were the best quality. The L value was the highest in DHR, the b value was the highest in DPR. Hardness, gumminess and chewiness were the lowest in WPR, and the highest in DHR. According to result of the sensory evaluation, the color, flavor, appearance, texture and overall acceptability were the highest in WPR, while the taste preference was the highest in WSR.

• Korean Journal of Human Ecology
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• v.3 no.2
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• pp.68-76
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• 2000

The quality of Injulmi, waxy rice cake is affected by milling methods. varieties. additives, steeping condition before milling and the texture properties during storage. Sinsunchalbyeo and Hwasunchalbyeo flours were made using pin-dry milling(PDM) and roller-wet milling( RWM) methods. Injulmi was made from those flours with different sugars, sucrose, maltose. oligosaccharide, and were measured textural properties of Injulmi stored at 2 $0^{\circ}C$ for 0, 12, 36 and 60 hrs, respectively. The hardness of sucrose added to injulmi made from PDM flour was the highest among any other sugars, but Injulmi from RWM flour was increased in the following order sucrose>maltose>oligosaccharide>non - added Injulmi. Adhesiveness of none added Injulmi were the lowest among sugar added Injulmi including, oligosaccharide, maltose and sucrose added Injulmi.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.492-498
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• 2018

The current study investigated the effect of rice cultivars (Samkwang and Seolgaeng) and milling methods on various characteristics of rice bread. In dry milling, all component characteristics, except the water solubility index, were higher. In terms of the morphology of starch, Samkwang exhibited an angular shape, while Seolgaeng exhibited a round shape. Wet milled flour yielded fine polygonal starch compared to dry milled flour. In regard to the quality characteristics of bread, both wet milled Samkwang and dry milled Seolgaeng showed closely similar specific volumes of 2.90 mL/g and 2.86 mL/g, respectively. Hardness was in the range of 555.50 - 597.29 g for Seolgaeng and 776.78 - 823.06 g for Samkwang. Thus, although the flour characteristics were different, dry milled Seolgaeng, the rice flour of which is economical to produce and has baking characteristics similar to that of wheat flour, appears to be preferable.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.392-398
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• 1988

Gelatinized rice flours were prepared by drum drying at different moisture contents of slurry made from dry milled and wet milled rice flours. Milled rice samples were prepared from the Chuchung and the Samgang varieties. Degree of gelatinization of drum-dried rice flours revealed over 92% at 60% moisture content of wet milled rice flours and 80% moisture content of dry milled ones. With regards to amylogram and rheological properties, drum-dried rice flours prepared from wet milled raw materials showed higher viscosity than from dry milled ones. Increasing water contents in the slurry increased water absorption index(WAI) and decreased water solubility index(WSI). Hunter's color values of drum-dried rice flour at high moisture contents showed higher L values and lower b values. For the preparation of gelatinized rice flours by drum drying process, the higher water content caused more gelatinized network structure of rice starch in scanning electron micrographs. With regards to farinogram properties of dough with drum-dried rice flours and wheat flours in mixing ratio of 1 to 9 by weight, drum-dried rice flours made from wet milled raw rice flours revealed higher MTI than from dry milled ones.

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.96-99
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• 1975

In order to establish an optimal flour milling method for naked barley, the tempering conditions, milling after pearling and mixed flour milling of naked barley with wheat were studied, and the following results were obtained. 1. For the tempering of naked barley, treatment for 48 hours at a moisture level of 13. 5% and addition of 0. 5% water prior to the flour milling is the most useful procedure. 2. The pearling of naked barley before or after tempering lowers the ash content in the flour, but the yield is reduced considerably and two steps of processing make the procedure unsuitable. 3. For the mixed flour milling, the mixing ratio of naked barley to wheat ranging from 10 : 90 to 20 : 80 is optimal.