Effect of milling degree on content of characteristic components and quality properties of rice flour

Authors

WANG Lifeng, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China; Jiangsu Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China
ZHANG Lei, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China; Jiangsu Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China
YAO Yijun, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China; Jiangsu Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China
WANG Hongling, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China; Jiangsu Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China
XU Feiran, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China; Jiangsu Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China
WANG Haiou, School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China

Abstract

Exploring the effect of milling degree on rice flour quality is very important to develop rice processing mechanism for suitability. The composition, X-ray diffraction, gelatinization, rheological and gel texture and structure of rice flour under different milling degree were determined. The results suggested that with the milling degree increased, the protein content decreased from (11.24±0.06)% to (7.89±0.27)%, and the amylose content increased from (8.51±0.27)% to (25.93±2.42)%, with the increase of XRD absorption peak of starch. The peak gelatinization viscosity increased from (2 025±169.2) cp to (4 847±140.5) cp, and the gelatinization temperature decreased from (71.82±0.67) ℃to (70.1±0.04) ℃. With the increase of the viscosity and elasticity and the decrease of the fluidity of rice flour paste, the gel microstructure region was found uniformed and compacted well. This indicated that milling could reduce the protein content of rice flour, increase amylose content and promote the gelatinization and short-term aging of rice flour, and the promotion effect was strengthened with the increase of milling degree.

Publication Date

5-28-2019

First Page

195

Last Page

201

DOI

10.13652/j.issn.1003-5788.2019.05.035

Recommended Citation

Lifeng, WANG; Lei, ZHANG; Yijun, YAO; Hongling, WANG; Feiran, XU; and Haiou, WANG (2019) "Effect of milling degree on content of characteristic components and quality properties of rice flour," Food and Machinery: Vol. 35: Iss. 5, Article 35.
DOI: 10.13652/j.issn.1003-5788.2019.05.035
Available at: https://www.ifoodmm.cn/journal/vol35/iss5/35

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