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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Bibliographic Details
Main Authors: Jitranut Leewatchararongjaroen, Jirarat Anuntagool
Format: Artigo
Language:Inglês
Published: Elsevier 2016-09-01
Series:Rice Science
Subjects:
rice flour
physicochemical property
crystallinity
amylose content
milling
Online Access:http://www.sciencedirect.com/science/article/pii/S167263081630035X
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