Effects of Dry-Milling and Wet-Milling on Chemical, Physical and Gelatinization Properties of Rice Flour

Rice flour from nine varieties, subjected to dry- and wet-milling processes, was determined for its physical and chemical properties. The results revealed that milling method had an effect on properties of flour. Wet-milling process resulted in flour with significantly lower protein and ash contents...

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Bibliografiska uppgifter
Huvudupphovsmän: Jitranut Leewatchararongjaroen, Jirarat Anuntagool
Materialtyp: Artigo
Språk:Inglês
Publicerad: Elsevier 2016-09-01
Serie:Rice Science
Ämnen:
rice flour
physicochemical property
crystallinity
amylose content
milling
Länkar:http://www.sciencedirect.com/science/article/pii/S167263081630035X
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