Functional Properties of Submicron‐Scale Rice Flour Produced by Wet Media Grinding

Hossen, Md. Sharif; Sotome, Itaru; Nanayama, Kazuko; Sasaki, Tomoko; Okadome, Hiroshi

doi:10.1094/cchem-03-15-0045-r

Cited by 5 publications

(2 citation statements)

References 36 publications

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“…Thus, the accessibility and surface/volume ratio of particles significantly affect the SMD. The fragmentation of particles leads to the enlargement of the particle surface, which in turn promotes the digestion by enzymes [5,29,30]. This negative correlation between the particle size distribution and the starch modification degree (SMD) was also confirmed in the present study: while an exclusively thermal treatment of starch and flour did not result in an enhanced starch modification degree (SMD) and or the shift of PSD to smaller sizes (Figure 4A), mechanical treatments with/without thermal forces (MS and TMS) led to a decrease in particle size of wheat flours and an increase in SMD (compare Figure 4B), which is in agreement with other studies, analyzing the effects of grinding on starch modification and particle size [31,32].…”

Section: Resultsmentioning

confidence: 99%

Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding

2019

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It is presumed that structural and functional alterations of biopolymers, which occur during grinding, are caused by a mechanical modification of polymers. As a result, thermally induced changes of flours are neglected. In this study, the impact of thermo-mechanical stress (TMS), as occurring during general grinding procedures, was further differentiated into thermal stress (TS) and mechanical stress (MS). For TS, native wheat flour, as well as the purified polymers of wheat—starch and gluten—were heated without water addition up to 110 ∘ C. Isolated MS was applied in a temperature-controlled ultra-centrifugal grinder (UCG), whereby thermal and mechanical treatment (TMS) was simultaneously performed in a non-cooled UCG. TS starch (110 ∘ C) and reference starch did not show differences in starch modification degree (2.53 ± 0.24 g/100 g and 2.73 ± 0.15 g/100 g, AACC 76-31), gelatinization onset (52.44 ± 0.14 ∘ C and 52.73 ± 0.27 ∘ C, differential scanning calorimetry (DSC)) and hydration properties (68.9 ± 0.8% dm and 75.8 ± 3.0%, AACC 56-11), respectively. However, TS led to an elevated gelatinization onset and a rise of water absorption of flours (Z-kneader) affecting the processing of cereal-based dough. No differences were visible between MS and TMS up to 18,000 rpm regarding hydration properties (65.0 ± 2.0% dm and 66.5 ± 0.3% dm, respectively). Consequently, mechanical forces are the main factor controlling the structural modification and functional properties of flours during grinding.

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Section: Resultsmentioning

confidence: 99%

Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding

2019

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“…The lower degree of hydrolysis can effectively reduce the rise in blood glucose after meals [16]. Hosson et al (2015) compared the digestibility of hammer-milled flour, jet-milled flour, and submicron-scale WRF and suggested that submicron-scale WRF was more easily digested [17]. Lee et al (2019) compared hammer milling and air jet milling, using germinated brown rice as the sample.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour

Tian,

Ding,

Liu

et al. 2023

Foods

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Preparation methods have been found to affect the physical and chemical properties of rice. This study prepared Guichao rice flour with wet, dry, semi-dry, and jet milling techniques. Differences in the particle size distribution of rice flour were investigated in order to assess their impact on pasting, thermal, gel, starch digestibility, and crystalline structure using an X-ray diffractometer (XRD) and a Rapid Visco Analyzer (RVA) across in vitro digestibility experiments. The results showed that semi-dry-milled rice flour (SRF) and wet-milled rice flour (WRF) were similar in damaged starch content, crystalline structure, and gelatinization temperature. However, compared with dry-milled rice flour (DRF) and jet-milled rice flour (JRF), SRF had less damaged starch, a higher absorption enthalpy value, and a higher gelatinization temperature. For starch digestibility, the extended glycemic index (eGI) values of WRF (85.30) and SRF (89.97) were significantly lower than those of DRF (94.47) and JRF (99.27). In general, the physicochemical properties and starch digestibility of WRF and SRF were better than those of DRF and JRF. SRF retained the advantages of WRF while avoiding the high energy consumption, high water consumption, and microbial contamination disadvantages of WRF and was able to produce better rice flour-associated products.

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A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems

2020

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Functional Properties of Submicron‐Scale Rice Flour Produced by Wet Media Grinding

Cited by 5 publications

References 36 publications

Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding

Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding

The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour

A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems

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