Effects of Dry-Milling and Wet-Milling on Chemical, Physical and Gelatinization Properties of Rice Flour

• Main Authors: Jitranut Leewatchararongjaroen, Jirarat Anuntagool
• Format: Article
• Language: English
• Published: Elsevier 2016-09-01
• Series: Rice Science
• Subjects: rice flour; physicochemical property; crystallinity; amylose content; milling
• Online Access: http://www.sciencedirect.com/science/article/pii/S167263081630035X

Rice flour from nine varieties, subjected to dry- and wet-milling processes, was determined for its physical and chemical properties. The results revealed that milling method had an effect on properties of flour. Wet-milling process resulted in flour with significantly lower protein and ash contents and higher carbohydrate content. Wet-milled flour also tended to have lower lipid content and higher amylose content. In addition, wet-milled rice flour contained granules with smaller average size compared to dry-milled samples. Swelling power at 90 °C of wet-milled samples was higher while solubility was significantly lower than those of dry-milled flour. Dry milling process caused the destruction of the crystalline structure and yielded flour with lower crystallinity compared to wet-milling process, which resulted in significantly lower gelatinization enthalpy.