Effect of Grinding Method on Flour Quality in Different Rice Cultivars

한혜민,; 조준현,; 고봉경,

doi:10.3746/jkfn.2012.41.11.1596

Cited by 18 publications

(4 citation statements)

References 10 publications

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“…Previous studies [10] also found that the damaged starch contents and WAI of dry-milled flours differed significantly (p < 0.05) among varieties. The statistical analysis in Table 2 confirms the high correlations between the damaged starch content, water-soluble fraction content, and WAI.…”

Section: Characteristics Of the Rice Kernels And Flourmentioning

confidence: 70%

“…The damaged starch content is correlated with the water retention capacity, which is the primary factor that affects the quality of noodles [6] [7] [8] [9]. Dry-milled rice flour has a marked tendency to lose its viscosity and thicken capacity during cooking [10]. Thus, chemically modified starch and various chemical additives are used widely in the rice noodle industry.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Annealing and Removal of the Water-Soluble Fraction of Dry-Milled Rice Flour on the Texture of Cooked Rice Noodles

Choi¹,

Koh²

2017

FNS

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Rice noodles were prepared using dry-milled rice flours, which were treated by annealing and removing the water-soluble fraction to improve the quality of noodles without using chemical additives. The combined treatment (TC) with annealing and water-soluble fraction removal decreased the cooking losses for Goamibyeo but not for Chenmaai and Milyang260, which had soft kernels and contained less damaged starch than the hard kernel rice after milling. TC significantly reduced the hardness and adhesiveness of cooked noodles, and increased the cohesiveness according to the texture profile analysis. A sensory evaluation detected an increase in mouth feel firmness and elasticity of cooked TC noodles. These results indicate that annealing at room temperature for 3 h followed by the removal of the water-soluble fraction is effective for reducing the cooking losses and improving the textural properties of noodles made from rice flour with high starch damage.

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Section: Characteristics Of the Rice Kernels And Flourmentioning

confidence: 70%

Section: Introductionmentioning

confidence: 99%

Effects of Annealing and Removal of the Water-Soluble Fraction of Dry-Milled Rice Flour on the Texture of Cooked Rice Noodles

Choi¹,

Koh²

2017

FNS

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“…Recently, however, ultrafine rice powder down to 500 mesh has gained attention and rice flour utilization is explored in many new products (Kum, 2010). Characteristics and quality of rice flour are influenced by many factors such as rice cultivar (Han et al, 2012), preprocessing method (Chiang and Yeh, 2002;Kim and Kim, 1995), milling method (Choi et al, 2006;Lee & Lee, 2006b) and equipment (Kum et al, 1993a;Park et al, 1988), and particle size distribution (Kum and Lee, 1999;Park et al, 2006). It is now generally accepted that particle size distribution and degree of damaged starch are the two key factors affecting the physicochemical properties of rice flour and in turn the suitability of the flour for specific application.…”

Section: Rice Flour Manufacturing Processmentioning

confidence: 99%

Review on Rice Flour Manufacturing and Utilization

Kim¹

2013

Journal of Biosystems Engineering

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Background: The Korean government launched a project in 2008, where the amount of rice used as raw ingredient in rice-based foods in 2012 was planned to increase up to 10% (470,000 ton) of the total rice production through developing various new rice-based processed foods and their commercial manufacturing technology. Among the four major rice-based processed foods, rice cakes and noodles need rice flour as their main raw ingredient. Technology in rice flour utilization and manufacturing is far behind than the technology pertinent to wheat flour in many subject areas. Purpose: This review aims to provide information on rice flour utilization and manufacturing with some fundamental subjects in the area of size reduction. Results: A variety of food items including bread, noodle, cake, cookie, muffin, pre-mix, beverage, vinegar, surimi, and artificial meat have found rice flour as their raw ingredient. Rice bread made out of 100% rice flour has been developed and is now sold in retail stores. Various noodle products made from rice flour are also on the market. Issues on product definition and labeling regulation about rice flour content of the products were explored. Generalized grinding equations available in the literature were seldom used in practice; instead, it has been a general practice to develop empirical equations from test milling data. Introductory remarks on three popular particle size measurement methods (sieving, Coulter counter, light diffraction) were explained. Mathematical expressions frequently used to describe particle size distribution and to correlate cumulative quantity of particles with particle size were represented. Milling methods used in producing rice flour were described along with their advantages and disadvantages. Because of their profound effect on functional properties of the rice flour, four rice flour milling equipments used at both laboratory experiments and commercial manufacturing plants were discussed.

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“…As the rice powder can be directly supplemented into processed foods, there has been research aimed to improve processing of the rice powder and make distribution easier. Studies have reported on processed rice products on the basis of their soaking time and particle size (6), effect of the grinding method (7), properties of the extruded rice powder (8), properties after enzymatic treatment (9), properties of rice powder treated with acetic acid (10), and retrograde inhibition of Korean rice cake (garaedduk) with modified starch (11), all of which are involved with various milling methods of rice with high processability and modifications for rice powder production (12).…”

Section: Introductionmentioning

confidence: 99%

Rheological properties of rice flour treated with mild solutions of citric acid

Jung

Choi

Kim

et al. 2017

Food Sci Biotechnol

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Effects of milling methods and organic acids treatments on rheological properties of rice flour were investigated. The average particle-size of wet-milled rice flour was lower and showed lower pasting temperature, peak viscosity, and storage modulus values than those of dry-milled rice flour. Wet-milled rice flour treated with citric acid showed significantly low viscosity and viscoelastic properties, as the concentration of citric acid increased, whereas wet-milled rice flour treated with acetic acid was not significantly affected by the acetic acid concentration. Rheological property of (Korean rice cake) made with wet-milled citric-acid-treated rice flour showed a similar trend in viscoelasticity, wherein citric acid treatment lowered the hardness of the rice. However, cohesiveness increased with increasing citric acid concentration. Overall, milling method affected the particle size, which influenced the viscosity and heat stability, whereas citric acid treatment affected the rheological properties of rice flour. These results are expected to contribute to the development of an appropriate method for rice flour application.

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Effect of Grinding Method on Flour Quality in Different Rice Cultivars

Cited by 18 publications

References 10 publications

Effects of Annealing and Removal of the Water-Soluble Fraction of Dry-Milled Rice Flour on the Texture of Cooked Rice Noodles

Effects of Annealing and Removal of the Water-Soluble Fraction of Dry-Milled Rice Flour on the Texture of Cooked Rice Noodles

Review on Rice Flour Manufacturing and Utilization

Rheological properties of rice flour treated with mild solutions of citric acid

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