Effects of moisture changes on physicochemical properties of rice flour during semidry grinding. (July 2021)

• Record Type: Journal Article
• Authors: Lin, Zexue; Huang, Junrong; Qin, Wanyu; Geng, Donghui; Wang, Lili; Zhou, Xianrong; Liu, Liya; Zhou, Sumei; Tong, Li-Tao
• Is Part Of: Journal of cereal science. Volume 100(2021)
• Publication Date: 2021-07
• Subjects: Moisture changes -- Semidry grinding -- Rice grain property -- Rice flour quality; Grain -- Periodicals; Cereal products -- Periodicals; Céréales -- Périodiques; Produits céréaliers -- Périodiques; Cereal products; Grain; Periodicals; 664.705
• DOI: 10.1016/j.jcs.2021.103254
• Languages: English
• ISSNs: 0733-5210

Abstract

Abstract: In this study, the effects of moisture changes on rice grain crack, volume and hardness during the semidry grinding process, as well as the damaged starch, microstructure, hydration, and pasting properties of rice flours prepared with different semidry grinding conditions were studied. Moisture changes of semidry grinding showed a "decrease-increase-decrease" pattern which represents hot-air treatment, tempering and drying process, respectively. With the moisture changes of semidry grinding, severe cracks occurred on the rice grains after hot-air treatment, and the hardness of the rice grains decreased rapidly in the first 15 min of tempering. For rice flours, the hot-air treatment and tempering were beneficial to reduce the content of damaged starch, and the tempering process had the greatest influence on the hydration and pasting properties of the rice flours among the three processes of semidry grinding. Moreover, the drying process had a positive effect on thermal paste stability and the resistance of retrogradation of the rice flours. These findings indicated that the "decrease-increase-decrease" pattern of moisture changes during the semidry grinding process affected the rice flour qualities, and could be used to guide the semidry grinding production of specific rice flours. Graphical abstract: Image 1 Highlights: Moisture showed a "decrease-increase-decrease" pattern during semidry milling. Penetration of moisture reduced the damaged starch of the rice flour. The thermal paste stability was improved with the moisture decrease during drying. Glutinous rice flour had higher swelling power and lower pasting properties.