Effect of grinding methods for flour characterisation of Pusa 1121 basmati rice brokens

Singh, Yogendra; Prasad, Kamlesh

doi:10.1007/s11694-015-9279-7

Cited by 9 publications

(3 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Studies have shown that the particle size of flour could affect the flour properties and bread quality. Singh and Prasad 27 reported that small flour particles would produce a dough with low ductility and fluidity. And Cappelli et al 12 .…”

Section: Resultsmentioning

confidence: 99%

Effects of semidry milling on the properties of highland barley flour and the quality of highland barley bread

Wang

Qin

et al. 2023

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND This study aimed to investigate the effects of semidry milling on the quality attributes of highland barley flour and highland barley bread. Highland barley flours were prepared by dry (DBF), semidry (SBF), and wet (WBF) milling methods. The properties of different highland barley flours were analyzed, and highland barley breads made from different highland barley flours were evaluated. RESULTS The results showed that WBF had the lowest damaged starch content (15.2 g kg−1), and the contents of damaged starch in SBF‐35 and SBF‐40 (43.5 g kg−1 and 24.1 g kg−1 respectively) were lower than that of DBF (87.6 g kg−1). And SBF‐35 and SBF‐40 with large particles exhibited low hydration performance. In addition, SBF‐35 and SBF‐40 had higher pasting viscosity, pasting temperature, ΔH, and relative crystallinity, consequently resulting in better gel properties than other highland barley flours. These properties could help SBF‐35 and SBF‐40 develop high‐quality bread with large specific volume and superior crumb structure and texture that is similar to the bread with WBF. CONCLUSION Overall, semidry milling not only could improve the characteristics of HBF, but also avoid high starch damage by dry milling and water wasting by wet milling. What is more, highland barley breads with SBF‐35 and SBF‐40 had preferable appearance and crumb texture. Therefore, semidry milling could be regarded as a feasible way to produce highland barley flour. © 2023 Society of Chemical Industry.

show abstract

Section: Resultsmentioning

confidence: 99%

Effects of semidry milling on the properties of highland barley flour and the quality of highland barley bread

Wang

Qin

et al. 2023

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…Studies have reported that the particle size of flour could influence the flour's properties. Smaller flour particles (<75 μm) resulted in poor extensibility and flowability of dough, while larger particles (>200 μm) were difficult to hydrate and gelatinize, which all affected the formation of gluten network structure (Singh & Prasad, 2016; Qin et al ., 2021a).…”

Section: Resultsmentioning

confidence: 99%

Effects of wet milling on the properties of highland barley flour and the quality of highland barley bread

Chen

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary To explore the effects of wet milling method on highland barley flour and highland barley bread, we investigated the characteristics of highland barley flours and the quality of highland barley breads made from whole grain highland barley flour (WGBF), dry‐milled highland barley flour (DBF) and wet‐milled highland barley flour (WBF). Compared to other highland barley flours, WBF had lower damaged starch content (1.37 g/100 g), higher pasting temperature and higher gel strength. In addition, WBF with large particles exhibited low hydration performance. These properties induced a large specific volume (2.62 mL g−1) and good crumb structure of bread with WBF. However, due to the negative effects of damaged starch and insoluble dietary fibre in WGBF and DBF, the specific volumes of bread with WGBF and DBF (1.30 and 1.70 mL g−1) were lower than the bread with WBF. The results showed that WBF with high starch granules integrity could produce preferable highland barley bread.

show abstract

“…In comparison to head or secondgrade head rice, the broken rice pieces make up 20-30% of milled rice and are sold at a very low price ( Raina et al 2005). This underutilized by-product of the rice milling industry can be used to improve financial outcomes and find new uses for rice-broken kernels ( Singh and Prasad 2015). Important ingredients like starch and oil in broken rice has a protein content of 8-10%.…”

Section: Introductionmentioning

confidence: 99%

Preparation of Novel Analog Rice Produced from Different Carbohydrates Resources and Defatted Soy flour

Asael

Nassef

2022

International Journal of Family Studies, Food Science and Nutri

View full text Add to dashboard Cite

This work is an attempt to provide a product similar to rice in shape and eating characteristics to reduce the rise in prices. As a result of reducing the cultivated area of rice due to the high water needs and the conditions of water poverty that many countries of the world suffer from in the presence of new climate changes. By using different cheap carbohydrate sources (broken rice fraction powder BRFP, broken pasta fraction powder BPFP, maize flour MF, white sweet potato puree WSPP and defatted soybeans flour DSF ) in different 6 blends . using the thermal extrusion technology. The fortification was made with defatted soy flour in the alternative rice mixtures in relative to the control sample (white rice).The chemical composition of the alternative rice mixtures were studied and it was noted that protein, fat, fiber and ash were higher in the alternative rice mixtures compared to control, where it were (7.3%, 0.8%, 0.6% and 1%) respectively in control, while, it reached in(B1-B6) values were (13.3%, 1.3%, 2% and 1.9%) respectively in B3. Physical properties of each tested samples were studied, the thousand-grain weights increased from 16.4 g in the control to 18g identified in sample B3, and the percentage of amylose increased from 19% in the control to 23.3% identified in sample B3 while other samples were same trend. Cooking properties, increase weight%, water absorption%, volume increase% and cooking loss% were also studied, B1 and B2 were similar to the control in all cooking properties but rest of the samples decreases in cooking properties with increasing in cooking loss (TSS). Sensory attributes of analog rice samples were few decreasing but good scores, as B1, B2 samples were similar to control in all sensory properties. By studying texture properties, firmness, cohesiveness, hardness and chewiness, it was noted that there was a slight difference in the tested samples in relative to control. The current research

show abstract

Effect of grinding methods for flour characterisation of Pusa 1121 basmati rice brokens

Cited by 9 publications

References 17 publications

Effects of semidry milling on the properties of highland barley flour and the quality of highland barley bread

Effects of semidry milling on the properties of highland barley flour and the quality of highland barley bread

Effects of wet milling on the properties of highland barley flour and the quality of highland barley bread

Preparation of Novel Analog Rice Produced from Different Carbohydrates Resources and Defatted Soy flour

Contact Info

Product

Resources

About