Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China

Tong, Li‐Tao; Gao, Xueke; Lin, Lizhong; Liu, Yejia; Zhong, Kui; Liu, Liya; Zhou, Xianrong; Wang, Li; Zhou, Sumei

doi:10.1016/j.jcs.2014.12.007

Cited by 78 publications

(65 citation statements)

References 24 publications

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“…The color values of noodles prepared from 0-50% EBR content are shown in Table V. The contents of phenolics were reckoned as one of the critical factors affecting the color of grain flours and their products, such as wheat noodles, rice noodles, and bread Sedej et al 2011;Torbica et al 2012;Tong et al 2015). The b* of the noodles increased with the increase of EBR content.…”

Section: Resultsmentioning

confidence: 99%

Cooking Quality, Antioxidant Properties, and Starch Digestibility of Wheat Noodles Substituted with Extruded Brown Rice Flour

Tan

et al. 2017

Cereal Chem

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Cereal Chem. 94(3):464-470The effect of extruded brown rice flour (EBR) contents (0-50%) on antioxidant activity, phenolics, in vitro digestibility, color, and cooking quality of noodles containing mixtures of wheat and EBR was investigated. The antioxidant activity and phenolic content increased, especially ferulic and coumaric acids in bound forms, whereas the in vitro glycemic index, optimal cooking time, water absorption, hardness, and color were diminished in noodles with the addition of EBR; cooking loss increased as a function of the EBR percentage. The partial replacement of wheat flour with EBR can be favorably used in the wheat noodle formulation. The results provide the basis for the development of staple foods with nutritional characteristics for today's functional food markets. † Corresponding

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Section: Resultsmentioning

confidence: 99%

Cooking Quality, Antioxidant Properties, and Starch Digestibility of Wheat Noodles Substituted with Extruded Brown Rice Flour

Tan

et al. 2017

Cereal Chem

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“…Wet grinding is advantageous for the quality attributes of the end product. Rice powder showed the highest whiteness, and the lowest damaged starch content in the study of Tong et al [53]. The better starch quality of rice after wet grinding was also observed in the studies of Asmeda and Noorlaila [55] and Leewatchararongjaroen and Anuntagool [56].…”

Section: Wet Grindingmentioning

confidence: 57%

“…Dry and semi-dry/wet grinding methods have been carried out to investigate the effect of moisture content on grinding cereals [6,8,27,31,[33][34][35]38,39,41,44,46,48,49], legumes [9,14,30,40], fruit [3] and spices [32]. However, the dry grinding method has some drawbacks due to the generation of heat, which causes damage to physical and functional qualities of resulting powders, such as nutrient components and aroma [52][53][54].…”

Section: Dry and Semi-dry/wet Grindingmentioning

confidence: 99%

“…The higher initial moisture content of the sample of the semi-dry/wet grinding method produced powder of better physical and functional quality. The rice powder resulting from the semi-dry/wet grinding method had quality attributes in whiteness and damaged starch content that improved as the moisture content increased [53]. However, it had a lower grinding efficiency than the dry grinding method [39,54].…”

Section: Dry and Semi-dry/wet Grindingmentioning

confidence: 99%

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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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“…Tong et al . () reported that semidry milling at 30% moisture may provide the protective effects on the characteristics of Indica rice flour and qualities of rice noodles similar to wet milling. These results indicated that different types or varieties of rice have different moisture contents.…”

Section: Resultsmentioning

confidence: 99%

Milling of Glutinous Rice by Semidry Method to Produce Sweet Dumplings

Tong

Gao

Zhou

et al. 2015

J Food Process Engineering

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To investigate the effects of semidry milling method on the quality attributes of glutinous rice flour and sweet dumpling, the glutinous rice flour were prepared by wet, dry and semidry milling, respectively. As a result, the content of damaged starch in dry-milled rice flour was significantly higher than that in wet-milled rice flour (P < 0.05). When the rice was tempered to 33% moisture, the content of damaged starch of semidry-milled glutinous rice flour was the same as that of wet milling. The wet-milled rice flour and semidry-milled glutinous rice flour at 33% moisture showed similar microstructures. The semidry milling at 33% moisture had properties of texture and cooking of sweet dumplings similar to wet milling. These results indicated that the semidry milling at 33% moisture showed protective effects on the characteristics of glutinous rice flour and qualities of sweet dumplings by reducing the degree of starch damage and protecting the integrity of the starch granules. PRACTICAL APPLICATIONSThe findings in the present study demonstrated the beneficial effects of semidry milling method on the qualities of glutinous rice flour and sweet dumplings. The semidry milling at 33% moisture showed better characteristics of glutinous rice flour and qualities of sweet dumplings by reducing the degree of starch damage and protecting the integrity of the starch granules. Therefore, the present study demonstrated a new milling method comparable to wet milling for standardization and large-scale industrial production of sweet dumplings.

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Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China

Cited by 78 publications

References 24 publications

Cooking Quality, Antioxidant Properties, and Starch Digestibility of Wheat Noodles Substituted with Extruded Brown Rice Flour

Cooking Quality, Antioxidant Properties, and Starch Digestibility of Wheat Noodles Substituted with Extruded Brown Rice Flour

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

Milling of Glutinous Rice by Semidry Method to Produce Sweet Dumplings

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