Effect of tempering of milled rice on some properties of dry-milled flour
1996
Patindol, J.A. | Juliano, B.O. (Philippine Rice Research Inst., Maligaya, Munoz, Nueva Ecija (Philippines). Div. of Rice Chemistry and Food Science)
Tempering milled rice at 20 percent moisture content for 3-6 hr prior to grinding with the PhilRice flour mill improved flour fineness indexed by particle size index (PSI) of IR24 (15.8 percent) amylose content (AC), PSB Rc 12 (23.4 percent AC) and PSB Rc 10 (26.8 percent AC) without effect on damaged starch in all except PSB Rc 12. PSB Rc 10 had the lowest damaged starch. Wet-milled flour has less damaged starch and steamed rice cake (puto) volume but greater white layer cake volume, and higher softness index (SI) than dry-milled flour. PSI correlated negatively with puto volume and SI, and positively with layer cake volume and SI for the 60 samples. Damaged starch correlated negatively with puto and layer cake volume. Volume and SI correlated positively for both puto and layer cake
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