Physicochemical properties of various milled rice flours
1988
Park, Y.K. | Seog, H.M. | Nam, Y.J. (Korea Food research Institiute, Banwol (Korea R.)) | Shin, D.H. (Chonbuk National Univ., Chonju (Korea R.). Dept. of Food sicence and Technology)
The physicochemical properties of rice flours which were obtained by dry milling (blade, hammer, test and micro mill) and wet and drymilling (roller and micro mill) were investigated. The resulting flour particle sizes were reduced in the order that of blade, hammer, test, micro and roller and micro mill. Scanning electron microscopic examination showed that the starch granules were freed from the imbedding matrix as the particles became finer. The test-milled flour had the hightest levels of starch damage, maltose value and hot-water soluble amylose content, and the blade-milled flour showed the lowest levels. Amylograph viscosity and gelatinization temperature of the flours decreased as the particles became finer, and the addition of Hg** (-2) increased the peak viscosity of the dry-milled flour pastes, whereas the wet and dry-milled flour did not show any changes. The blue values and ramda max values of the iodine complex of the cold-water extractable alpha-D-glucan from flours were in the range of 0.023-0.029 and 518-522nm, respectively, indicating these materials were shown to be mainly composed of amylopectin-like polymer
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