| Summary: | 碩士 === 實踐大學 === 食品營養與保健生技學系碩士班 === 104 === Rice, as raw material of related products after grinding to rice flour, is an important staple food in the world. Different milling treatments made rice flour with various the damaged starch contents, thereby changing the quality of rice products. The study was to analyze the physiochemical properties and digestibility of dry- and wet-milled rice flour of Tai Keng 9 under the debranching and retrogradation treatments. Results showed that the dry-milled rice flour had smaller particle size, larger size distribution and higher damaged starch content, water holding capacity and water binding capacity than the wet-milled rice flour. As debranching temperature and time increased, the amylose content increased. Compared with debranched rice flour, the debranched and retrograded rice flour had the lower water absorption index and rapidly digestible starch (RDS), and higher swelling power and solubility at 80℃, slowly digestible starch (SDS) and resistant starch (RS), except for swelling power of 121℃group. Under debranching treatment and/or retrogradation treatments, the dry-milled rice flour had lower RDS than wet-milled rice flour.
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