Novel method for producing amorphous rice flours by milling without adding water
2010
Katsuno, Keiji | Nishioka, Akihiro | Koda, Tomonori | Miyata, Ken | Murasawa, Go | Nakaura, Yoshiko | Inouchi, Naoyoshi
The present study investigated a novel milling method for producing amorphous rice starch without adding water. A new type of milling machine was developed (termed the shear and heat milling machine (SHMM)), which is capable of applying mechanical shear and heat during the milling process. The SHMM consisted of a pair of rice mortars attached to a servomotor and a ring heater. The heater was installed on the upper mortar; the temperature of the upper mortar was monitored and controlled by a thermal controller. Wide-angle X-ray diffraction (WAXD) analysis was used to determine the crystallinities of starch in rice flour samples produced using the SHMM at different milling temperatures. The WAXD data for milled rice flour that had been heated exhibited no diffraction peaks. This experimental result demonstrates that the developed SHMM produces amorphous rice starch easily by milling with heating without the addition of water. The milling conditions such as the shear and heat applied can be used to control the crystallinity of starch in rice.
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