Chemical, Physical and Rheological Properties of Commercial Wet-milled and Dry-milled Rice Flour

Abstract

Chemical, physical and rheological properties of commercial wet-milled and dry-milled rice flour wereinvestigated. The results showed that protein, fat, ash and amylose content were not significantly different(p>0.05). However, the average particle size of wet-milled rice flour was significantly higher than dry-milled riceflour while the percentage of damaged starch was significantly lower (p<0.05). When rice flour suspension washeated, the results indicated that at the temperature between 60-80 ÌC, water solubility index of dry-milled riceflour was higher than that of wet-milled rice flour. However, at the temperature higher than 80 ÌC, the watersolubility index of both samples were comparable. The swelling power of wet-milled rice flour was slightly higherthan dry-milled rice flour. Oscillatory testing results indicated that storage modulus (G′) and loss modulus (G′′)of wet-milled rice flour were higher than that of dry-milled rice flour.

Keywords : Wet-milled and Dry-milled / Particle Size / Damaged Starch /Rheological Properties / Rice Flour