Effect of Soaking on Wet-milling of Rice

Chiang, Pai-Shih; Yeh, An‐I

doi:10.1006/jcrs.2001.0419

Cited by 183 publications

(88 citation statements)

References 11 publications

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“…Furthermore, there is the appearance of holes in the surface of BC in observed in the 3000 x magnification (Figure 3). According to Chiang & Yeh (2002), these voids (holes) can be related to the interaction of proteins with other ingredients used in the preparation of the final product.…”

Section: Resultsmentioning

confidence: 99%

Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara

Tavares

Silva

et al. 2016

Food Sci. Technol

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A challenge to the food sector has been the development of new products incorporating co-products from the food processing industry with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop alternatives for the use of co-products generated during the agroindustrial processing, this work aimed to study the stability of gluten-free sweet biscuits developed with soybean okara, rice bran and broken rice. The formulations were elaborated with increasing percentages of these ingredients and compared with the standard (commercial sweet biscuit) for ten months. The analyses were: weight, diameters (internal and external), thickness, specific volume, instrumental parameters of color, texture, scanning electron microscopy, water activity, proximal composition and isoflavones. The experimental sweet biscuits had characteristics of color, weight, volume and diameters (internal and external) very similar to the commercial, whereas texture, lipids and energy value decreased, and aw, moisture and protein increased during storage. The sweet biscuits showed the same stability when compared to the standard, and the Keywords: new food products; food science technology; utilization of waste; bioactive compunds. Practical Application:The development of new food products with high added value has become a challenge for the food industry, since the nutritional quality of the same, will depend on the raw material used. Thus, the co-products used in this experiment were considered viable alternatives for the development of new products, become a good option for the food industry, since they present themselves as good sources of bioactive compounds.

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Section: Resultsmentioning

confidence: 99%

Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara

Tavares

Silva

et al. 2016

Food Sci. Technol

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“…Thus, the more brittle materials, with lower moisture content, were more easily broken and powdered. In contrast, rice [45] and wheat [8,27] showed the opposite result. Wet grinding and grinding of soft materials produce finer powders due to the softening effect of water.…”

Section: The Influence Of Moisture Content On the Grinding Characterimentioning

confidence: 67%

“…There are three methods used to prepare food powder by adjusting moisture content: dry grinding, semi-dry/wet grinding and wet grinding [45]. Dry grinding is conducted without water and with a low consumption of grinding energy.…”

Section: Grinding Methods For Food Materialsmentioning

confidence: 99%

Effect of Moisture Content on the Grinding Process and Powder Properties in Food: A Review

2018

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Abstract:Grinding is a staple size-reduction process to produce food powders in which the powdered form is chemically and microbiologically stable and convenient to use as end products or intermediate products. The moisture content of food materials before grinding is a particularly important factor, since it determines the materials' physical properties and the powder properties, such as flowability after grinding. Generally, the moisture content of food materials is closely related to its energy requirement for grinding, because the energy expenditure required to create new surfaces varies. Grinding models used to analyze and predict the grinding characteristics, including energy, have been developed in many studies. The moisture content also influences powder flow properties. The inter-particle liquid bridges among the particles are due to the moisture in powders; therefore, the flowability of powders is interrupted because of the increase of the cohesiveness of the powder. Understanding the grinding characteristics related to various moisture contents is, theoretically and experimentally, an important cornerstone in optimizing the grinding processes used in food industries. In this review, comprehensive research of the effect of moisture content on the grinding process and powder properties is presented.

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“…찹쌀 전분은 아밀로스가 거의 없는 5% 미만으로 주로 아밀로펙틴만으로 구성되어 있으며 중간찹쌀의 아밀로 오즈 함량은 5-14% 정도를 보이고 있다 (Kim and Chun, 2010). 또한 쌀은 아밀로오스함량에 따라 쌀의 호화 및 노화 특성 등 품질에 많은 차이를 보이고 (Hong et al, 1988), 쌀가공품의 품질은 쌀가루의 입도크기 및 분포, 전분손상, 호화특성 등의 변화로 영향을 받는다 (Kem, 1998;Chen et al, 1999;Chiang and Yeh, 2002). 따라서 본 연구에서는 국내 쌀품종의 전분 및 품질 특성을 확인하였으며 국내 쌀품종을 이용하여 쌀가공 제품 개발시 가공적성 및 품질 개선을 위한 기초 자료 로 활용하고자 하였다.…”

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Starch and Quality Characteristic of Korean Rice Cultivar with Waxy and Non-waxy Type

Lee¹

2013

Korean Journal of Crop Science

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A total 11 Korean rice cultivar was prepared and investigated for its starch and quality characteristics. Amylose content, damaged starch contnent, water contnent, water absorption index (WAI), water solubility index (WSI), particle size and pasting properties of rice flours were measured. The amylose content of waxy, middle waxy and non waxy type domestic normal rice cultivars were 7.09%, 11.69% and 18.58-21.52%, respectively. Moisture content of 11 Korean rice cultivar were 7.19-13.89%. WAI and WSI did not show variations by amylose contents. Sample with high moisture contents was lower damaged starch contents. Particle size of samples was 27.61-189.67 µm. Final viscosity and pasting temperature of the samples was shown to rage from 45.54 to 313.94 RVA and from 71.03 to 87.98℃, respectively. In this study, results indicated that samples with low moisture contents tend to shown low particle size and high damaged starch contents regardless waxy, middle-waxy, and non waxy type.

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Effect of Soaking on Wet-milling of Rice

Cited by 183 publications

References 11 publications

Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara

Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara

Effect of Moisture Content on the Grinding Process and Powder Properties in Food: A Review

Starch and Quality Characteristic of Korean Rice Cultivar with Waxy and Non-waxy Type

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