Rice Science ›› 2024, Vol. 31 ›› Issue (1): 33-46.DOI: 10.1016/j.rsci.2023.11.002
收稿日期:2023-04-27
接受日期:2023-08-31
出版日期:2024-01-28
发布日期:2024-02-06
. [J]. Rice Science, 2024, 31(1): 33-46.
| Milling type | Sieve | Process yield (%) | Temperature (ºC) | Damaged starch (%) | Average particle size (µm) | Main force | Advantage (↑) / Disadvantage (↓) | Energy consumption (kJ/kg) | Reference |
|---|---|---|---|---|---|---|---|---|---|
| Wet milling | |||||||||
| Mixer grinder | 100 mesh | - | - | 1.0 | 131 | Shear force | ↑ Low energy consumption ↓ Large particle size | 72 | Solanki et al, |
| Stone grinder | 100 mesh | - | - | 2.1 | 125 | Compressive force | ↓ High damaged starch | 108 | Solanki et al, |
| Colloid mill | 100 mesh | - | - | 0.4 | 82 | Shear force | ↑ Low damaged starch ↑ Small particle size | - | Solanki et al, |
| Stone mill then hammer mill | - | - | - | 3.74 | 5-9 | Compressive force + impact force | ↑ Small particle size ↓ High damaged starch | - | Suksomboon and Naivikul, |
| Colloid mill then hammer mill | 150 µm | 66.5 | 39.5 | 2.78 | 61.3 | Shear force + impact force | ↓ High energy consumption | 13 868 | Ngamnikom and Songsermpong, |
| Dry milling | |||||||||
| Roller mill × 2 | 100 mesh | 80.2 | 33.9 | 10.7 | 112.2 | Compressive force | ↑ Low heat generation ↑ Low damaged starch ↑ High yield ↓ High energy consumption | 801 | Ngamnikom and Songsermpong, |
| Pin mill × 2 | 100 mesh | 35.68 | 39.4 | 12.4 | 99.7 | Impact force | ↑ Inexpensive ↓ Low yield ↓ High energy consumption | 795 | Ngamnikom and Songsermpong, |
| Hammer mill | 500 µm | - | 40-50 | 17 | 158 | Impact force | ↑ Low energy consumption ↓ Low yield ↓ More heat generation ↓ High damaged starch | - | Hasjim et al, |
| Stone mill | - | - | - | - | - | Compressive force | ↑ Easy and quick ↓ More heat generation ↓ Damaged nutritional components | - | Horigane et al, |
| Cyclone mill | 100 mesh | - | - | 12.0 | 74.2 | Shear force | ↑ Fine particle ↑ Wide particle size | - | de la Hera E et al, |
| Jet mill | 100 mesh | - | - | - | - | Impact force | ↑ Small particle size ↓ High damaged starch | - | Liu, |
Table 1. Effects of milling type on polished rice flour properties during wet milling and dry milling.
| Milling type | Sieve | Process yield (%) | Temperature (ºC) | Damaged starch (%) | Average particle size (µm) | Main force | Advantage (↑) / Disadvantage (↓) | Energy consumption (kJ/kg) | Reference |
|---|---|---|---|---|---|---|---|---|---|
| Wet milling | |||||||||
| Mixer grinder | 100 mesh | - | - | 1.0 | 131 | Shear force | ↑ Low energy consumption ↓ Large particle size | 72 | Solanki et al, |
| Stone grinder | 100 mesh | - | - | 2.1 | 125 | Compressive force | ↓ High damaged starch | 108 | Solanki et al, |
| Colloid mill | 100 mesh | - | - | 0.4 | 82 | Shear force | ↑ Low damaged starch ↑ Small particle size | - | Solanki et al, |
| Stone mill then hammer mill | - | - | - | 3.74 | 5-9 | Compressive force + impact force | ↑ Small particle size ↓ High damaged starch | - | Suksomboon and Naivikul, |
| Colloid mill then hammer mill | 150 µm | 66.5 | 39.5 | 2.78 | 61.3 | Shear force + impact force | ↓ High energy consumption | 13 868 | Ngamnikom and Songsermpong, |
| Dry milling | |||||||||
| Roller mill × 2 | 100 mesh | 80.2 | 33.9 | 10.7 | 112.2 | Compressive force | ↑ Low heat generation ↑ Low damaged starch ↑ High yield ↓ High energy consumption | 801 | Ngamnikom and Songsermpong, |
| Pin mill × 2 | 100 mesh | 35.68 | 39.4 | 12.4 | 99.7 | Impact force | ↑ Inexpensive ↓ Low yield ↓ High energy consumption | 795 | Ngamnikom and Songsermpong, |
| Hammer mill | 500 µm | - | 40-50 | 17 | 158 | Impact force | ↑ Low energy consumption ↓ Low yield ↓ More heat generation ↓ High damaged starch | - | Hasjim et al, |
| Stone mill | - | - | - | - | - | Compressive force | ↑ Easy and quick ↓ More heat generation ↓ Damaged nutritional components | - | Horigane et al, |
| Cyclone mill | 100 mesh | - | - | 12.0 | 74.2 | Shear force | ↑ Fine particle ↑ Wide particle size | - | de la Hera E et al, |
| Jet mill | 100 mesh | - | - | - | - | Impact force | ↑ Small particle size ↓ High damaged starch | - | Liu, |
Fig. 1. Common rice flour milling equipment.
Fig. 2. Milling principle of four classic milling plants.
| Physicochemical property | Wet milling | Dry milling | Semi-dry milling |
|---|---|---|---|
| Damaged starch | Less damaged starch (1%-10%) | High level of damaged starch (10%-24%) | Approach wet-milled flour; Less damaged starch (1.9%-10.0%) |
| Particle size | Smaller particle size and range | Large particle size | Smaller particle size and range |
| Hydration property | Better WAI and SPI under high temperatures | Cold-water solubility and swelling power increase | Similar water hydration properties to wet-milling |
| Pasting property | High values of all pasting characteristics | Low pasting viscosity and pasting temperature | High pasting characteristics close to wet-milling |
| Thermal property | Higher gelatinization enthalpy | Lower gelatinization enthalpy | Higher gelatinization enthalpy |
| Effect on rice product a | ↑ Low cooking loss rate ↑ Strong tensile force ↑ Large specific volume | ↓ Reduction in hardness, whiteness, chewiness, and resilience of rice noodles ↓ High cooking loss | ↑ Less cooking loss ↑ Good texture properties ↑ Better transmittance |
| Reference | Heo et al, et al, 2019 | Hasjim et al, | Tong et al, |
Table 2. Characteristics of milling methods and their effects on rice flour physicochemical properties.
| Physicochemical property | Wet milling | Dry milling | Semi-dry milling |
|---|---|---|---|
| Damaged starch | Less damaged starch (1%-10%) | High level of damaged starch (10%-24%) | Approach wet-milled flour; Less damaged starch (1.9%-10.0%) |
| Particle size | Smaller particle size and range | Large particle size | Smaller particle size and range |
| Hydration property | Better WAI and SPI under high temperatures | Cold-water solubility and swelling power increase | Similar water hydration properties to wet-milling |
| Pasting property | High values of all pasting characteristics | Low pasting viscosity and pasting temperature | High pasting characteristics close to wet-milling |
| Thermal property | Higher gelatinization enthalpy | Lower gelatinization enthalpy | Higher gelatinization enthalpy |
| Effect on rice product a | ↑ Low cooking loss rate ↑ Strong tensile force ↑ Large specific volume | ↓ Reduction in hardness, whiteness, chewiness, and resilience of rice noodles ↓ High cooking loss | ↑ Less cooking loss ↑ Good texture properties ↑ Better transmittance |
| Reference | Heo et al, et al, 2019 | Hasjim et al, | Tong et al, |
| Rice bread | |||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Milling method | Evaluation indicator | Reference | |||||||||||||||||||
| Hardness | Resistance (%) | Cohesiveness | Springiness (%) | Chewiness (g) | |||||||||||||||||
| Colloid mill | 47.64 ± 1.87 g | 47.64 ± 1.87 g | 0.89 ± 0.01 | 163.83 ± 5.58 | 69.56 ± 2.12 | Qin et al, | |||||||||||||||
| Buhler Basf single-screw extruder | 1.723 ± 0.693 N | 0.348 ± 0.018 | 0.656 ± 0.067 | Martínez et al, | |||||||||||||||||
| Sweet dumpling | |||||||||||||||||||||
| Milling method | Evaluation indicator | Reference | |||||||||||||||||||
| Adhesiveness (g/s) | Hardness (g) | Springiness | Chewiness (g) | Cooking loss (%) | Transmittance (%) | ||||||||||||||||
| Wet milling with grinder | -29.3 ± 5.5 | 281.5 ± 30.2 | 0.74 ± 0.02 | 137.3 ± 12.7 | 0.17 ± 0.01 | 84.3 ± 0.3 | Tong et al, | ||||||||||||||
| Dry milling with cyclone mill | -90.5 ± 17.5 | 629.2 ± 86.4 | 0.71 ± 0.03 | 237.0 ± 33.0 | 0.30 ± 0.05 | 77.9 ± 1.3 | |||||||||||||||
| Semidry milling at 33% moisture | -26.7 ± 5.6 | 295.8 ± 46.8 | 0.73 ± 0.03 | 142.8 ± 28.4 | 0.21 ± 0.01 | 84.0 ± 0.6 | |||||||||||||||
| Dry and semi-dry mixed with cyclone mill | 382.7 ± 36.3 | 246.7 ± 17.5 | 2.47 ± 0.26 | Lin et al, | |||||||||||||||||
| Wet milling | -10.15 ± 1.37 | 287.05 ± 8.27 | 0.446 ± 0.004 | 79.4 ± 0.6 | Zhang et al, | ||||||||||||||||
| Dry milling with roller mill | -76.19 ± 3.54 | 304.78 ± 9.67 | 0.253 ± 0.001 | 69.2 ± 2.0 | |||||||||||||||||
| Dry milling at low-temperature | -61.45 ± 1.68 | 446.85 ± 16.03 | 0.322 ± 0.002 | 66.5 ± 0.7 | |||||||||||||||||
| Rice cake | |||||||||||||||||||||
| Milling method | Evaluation indicator | Reference | |||||||||||||||||||
| Adhesiveness | Hardness | Springiness | Chewiness | Cohesiveness | Resistance | ||||||||||||||||
| Dry milling with pin mill | -137.0 ± 17.2 g/s | 6 657.6 ± 53.1 g | 0.47 ± 0.03 | 2 056.0 ± 57.0 g | 0.65 ± 0.02 | 0.29 ± 0.02 | Ren and Shin, | ||||||||||||||
| Wet milling with cyclone mill | 4 744 ± 158 g | 0.47 ± 0.01 | 1 312 ± 100 g | 0.64 ± 0.03 | Kim et al, | ||||||||||||||||
| Dry milling with air mill | -0.258 ± 69.81 N/s | 42.72 ± 11.32 N | 0.36 ± 0.02 | 9.29 ± 51.96 N | 0.59 ± 0.01 | 0.22 | Lee et al, | ||||||||||||||
| Dry milling with pin mill | 510.87 ± 29.51 g | 0.78 ± 0.03 | 262.25 ± 25.59 g | 0.66 ± 0.01 | 0.25 ± 0.00 | Park et al, | |||||||||||||||
| Dry milling with Bühler MLI 300B mill | 5.41 ± 0.71 N | 0.91 ± 0.01 | 0.58 ± 0.00 | de la Hera et al, | |||||||||||||||||
| Instant rice noodle | |||||||||||||||||||||
| Milling method and rice type | Evaluation indicator | Reference | |||||||||||||||||||
| Adhesiveness (g/s) | Hardness | Springiness | Chewiness | Cooking loss (%) | Cohesiveness | ||||||||||||||||
| Grain Test Mill; indica rice | 506 ± 17 g | 409 ± 11 g/s | 7.45 ± 0.28 | Liu et al, | |||||||||||||||||
| High-speed grinder; indica rice | 5.07 ± 1.15 N | 0.47 ± 0.05 | 1.77 ± 0.51 N/s | 2.18 ± 0.12 | Chen et al, | ||||||||||||||||
| Dry milling; indica rice | -33 ± 8 | 1 386 ± 91 g | 11.04 ± 0.47 | Sutheeves et al, | |||||||||||||||||
| Wet milling; indica rice | -64.96 ± 1.74 | 174.68 ± 2.11 g | 0.88 ± 0.01 | Jia et al, | |||||||||||||||||
| Wet milling; indica rice | -30 ± 2 | 692 ± 4 g | 0.96 ± 0.01 | 578 ± 1 g/s | 12.96 ± 0.08 | 0.87 ± 0.00 | Xue et al, | ||||||||||||||
Table 3. Rice flour-based products and indicators.
| Rice bread | |||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Milling method | Evaluation indicator | Reference | |||||||||||||||||||
| Hardness | Resistance (%) | Cohesiveness | Springiness (%) | Chewiness (g) | |||||||||||||||||
| Colloid mill | 47.64 ± 1.87 g | 47.64 ± 1.87 g | 0.89 ± 0.01 | 163.83 ± 5.58 | 69.56 ± 2.12 | Qin et al, | |||||||||||||||
| Buhler Basf single-screw extruder | 1.723 ± 0.693 N | 0.348 ± 0.018 | 0.656 ± 0.067 | Martínez et al, | |||||||||||||||||
| Sweet dumpling | |||||||||||||||||||||
| Milling method | Evaluation indicator | Reference | |||||||||||||||||||
| Adhesiveness (g/s) | Hardness (g) | Springiness | Chewiness (g) | Cooking loss (%) | Transmittance (%) | ||||||||||||||||
| Wet milling with grinder | -29.3 ± 5.5 | 281.5 ± 30.2 | 0.74 ± 0.02 | 137.3 ± 12.7 | 0.17 ± 0.01 | 84.3 ± 0.3 | Tong et al, | ||||||||||||||
| Dry milling with cyclone mill | -90.5 ± 17.5 | 629.2 ± 86.4 | 0.71 ± 0.03 | 237.0 ± 33.0 | 0.30 ± 0.05 | 77.9 ± 1.3 | |||||||||||||||
| Semidry milling at 33% moisture | -26.7 ± 5.6 | 295.8 ± 46.8 | 0.73 ± 0.03 | 142.8 ± 28.4 | 0.21 ± 0.01 | 84.0 ± 0.6 | |||||||||||||||
| Dry and semi-dry mixed with cyclone mill | 382.7 ± 36.3 | 246.7 ± 17.5 | 2.47 ± 0.26 | Lin et al, | |||||||||||||||||
| Wet milling | -10.15 ± 1.37 | 287.05 ± 8.27 | 0.446 ± 0.004 | 79.4 ± 0.6 | Zhang et al, | ||||||||||||||||
| Dry milling with roller mill | -76.19 ± 3.54 | 304.78 ± 9.67 | 0.253 ± 0.001 | 69.2 ± 2.0 | |||||||||||||||||
| Dry milling at low-temperature | -61.45 ± 1.68 | 446.85 ± 16.03 | 0.322 ± 0.002 | 66.5 ± 0.7 | |||||||||||||||||
| Rice cake | |||||||||||||||||||||
| Milling method | Evaluation indicator | Reference | |||||||||||||||||||
| Adhesiveness | Hardness | Springiness | Chewiness | Cohesiveness | Resistance | ||||||||||||||||
| Dry milling with pin mill | -137.0 ± 17.2 g/s | 6 657.6 ± 53.1 g | 0.47 ± 0.03 | 2 056.0 ± 57.0 g | 0.65 ± 0.02 | 0.29 ± 0.02 | Ren and Shin, | ||||||||||||||
| Wet milling with cyclone mill | 4 744 ± 158 g | 0.47 ± 0.01 | 1 312 ± 100 g | 0.64 ± 0.03 | Kim et al, | ||||||||||||||||
| Dry milling with air mill | -0.258 ± 69.81 N/s | 42.72 ± 11.32 N | 0.36 ± 0.02 | 9.29 ± 51.96 N | 0.59 ± 0.01 | 0.22 | Lee et al, | ||||||||||||||
| Dry milling with pin mill | 510.87 ± 29.51 g | 0.78 ± 0.03 | 262.25 ± 25.59 g | 0.66 ± 0.01 | 0.25 ± 0.00 | Park et al, | |||||||||||||||
| Dry milling with Bühler MLI 300B mill | 5.41 ± 0.71 N | 0.91 ± 0.01 | 0.58 ± 0.00 | de la Hera et al, | |||||||||||||||||
| Instant rice noodle | |||||||||||||||||||||
| Milling method and rice type | Evaluation indicator | Reference | |||||||||||||||||||
| Adhesiveness (g/s) | Hardness | Springiness | Chewiness | Cooking loss (%) | Cohesiveness | ||||||||||||||||
| Grain Test Mill; indica rice | 506 ± 17 g | 409 ± 11 g/s | 7.45 ± 0.28 | Liu et al, | |||||||||||||||||
| High-speed grinder; indica rice | 5.07 ± 1.15 N | 0.47 ± 0.05 | 1.77 ± 0.51 N/s | 2.18 ± 0.12 | Chen et al, | ||||||||||||||||
| Dry milling; indica rice | -33 ± 8 | 1 386 ± 91 g | 11.04 ± 0.47 | Sutheeves et al, | |||||||||||||||||
| Wet milling; indica rice | -64.96 ± 1.74 | 174.68 ± 2.11 g | 0.88 ± 0.01 | Jia et al, | |||||||||||||||||
| Wet milling; indica rice | -30 ± 2 | 692 ± 4 g | 0.96 ± 0.01 | 578 ± 1 g/s | 12.96 ± 0.08 | 0.87 ± 0.00 | Xue et al, | ||||||||||||||
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