2004•วารสารวิจัยและพัฒนา มจธ.Requires access
Chemical, Physical and Rheological Properties of Commercial Wet-milled and Dry-milled Rice Flour
Sawanit Aichayawanich, Montira Nopharatana, Punchira Vongsawasdi
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Abstract
Chemical, physical and rheological properties of commercial wet-milled and dry-milled rice flour wereinvestigated. The results showed that protein, fat, ash and amylose content were not significantly different(p>0.05). However, the average particle size of wet-milled rice flour was significantly higher than dry-milled riceflour while the percentage of damaged starch was significantly lower (p<0.05). When rice flour suspension washeated, the results indicated that at the temperature between 60-80 IC, water solubility index of dry-milled riceflour was higher than that of wet-milled rice flour. However, at the temperature higher than 80 IC, the watersolubility index of both samples were comparable. The swelling power of wet-milled rice flour was slightly higherthan dry-milled rice flour. Oscillatory testing results indicated that storage modulus (G′) and loss modulus (G′′)of wet-milled rice flour were higher than that of dry-milled rice flour. Keywords : Wet-milled and Dry-milled / Particle Size / Damaged Starch /Rheological Properties / Rice Flour