Effect of Elevated Steeping Temperature on Properties of Wet-milled Rice Flour
2005
Kim, S.S. (Korea Food Research Institute, Seongnam, Republic of Korea) | Kang, K.A. (Korea Food Research Institute, Seongnam, Republic of Korea) | Choi, S.Y. (Kyungwon University, Seongnam, Republic of Korea) | Lee, Y.T. (Kyungwon University, Seongnam, Republic of Korea), E-mail: [email protected]
Newly harvested milled rice and stored milled rice for 2 years were steeped at the elevated temperatures of 40, 50, and 60℃ for 2 hr, and physicochemical properties of the wet-milled rice flour were investigated. The lightness of rice flour was slightly higher in the newly harvested milled-rice, while yellowness was higher in the stored milled rice. For both newly harvested and stored milled rice, WAI, WSI, and gel consistency increased as steeping temperature increased.
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