Properties of Rice Flour Milled from Spray-Washed Rice During Storage
2007
Choi, S.Y. (Kyungwon University, Seongnam, Republic of Korea) | Lee, Y.T. (Kyungwon University, Seongnam, Republic of Korea), E-mail: [email protected]
Rice flour milled from spray-washed rice was stored at 5℃, 20℃, and 35℃ for 4 months and changes in flour properties during the storage were investigated. Moisture content of rice flour tended to decrease during the storage, and the reduction in the moisture content was higher at higher storage temperature. Compared to dry-milled rice flour, lightness of the rice flour milled from spray-washed rice was slightly higher and tended to increase slightly during the storage. Rapid Visco-Aanlyzer (RVA) peak viscosity of rice flour milled from spray-washed rice was higher throughout the storage period, compared to dry-milled rice flour.
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