Cooking Quality of Rice Flour

Yamazaki, Kiyoko; Nakazato, Toshiko; Kosegawa, Tsugimi

doi:10.3136/nskkk1962.18.512

Cited by 2 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Ground rice flour granule size distribution directly affects final product (bread and noodle) quality as it influences gelatinization properties [ 27 ] and gel consistency [ 28 , 29 , 30 , 31 , 32 ]. Here, we compared rice flour granule size distribution by grinding all varieties and passing them through a 100-mesh sieve.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Comparison of Morphological and Physicochemical Properties of a Floury Rice Variety upon Pre-Harvest Sprouting

Han

Shin

Kwon

et al. 2021

Foods

View full text Add to dashboard Cite

Pre-harvest sprouting (PHS) severely reduces rice grain yield, significantly affects grain quality, and leads to substantial economic loss. In this study, we aimed to characterize the physicochemical properties and processing quality of the Garumi 2 flour rice variety under PHS conditions and compare them with those of the Seolgaeng, Hangaru, Shingil, and Ilpum rice varieties and the Keumkang wheat variety. Analysis of the molecular structure of starch revealed uniform starch granules, increased proportions of short-chain amylopectin in DP 6–12 (51.0–55.3%), and enhanced crystallinity (30.7–35.7%) in rice varieties for flour compared with the Ilpum cooking rice variety. PHS significantly altered the starch structure and gelatinization properties of Garumi 2. It also caused surface pitting and roughness in Garumi 2 starch granules and decreased their crystallinity. Collectively, the findings of this study provide important novel insights into the effects of PHS on the physicochemical properties of Garumi 2 floury rice for flour.

show abstract