Effects of Milling Methods on Rice Flour Properties and Rice Product Quality: A Review

doi:10.1016/j.rsci.2023.11.002

Abstract

Abstract:

High-quality rice flour is the foundation for the production of various rice-based products. Milling is an essential step in obtaining rice flour, during which significant changes occur in the physicochemical and quality characteristics of the flour. Although rice flour obtained through mainstream wet milling methods exhibits superior quality, low production efficiency and wastewater discharge limit the development of the industry. Dry milling, on the other hand, conserves water resources, but adversely affects flour performance due to excessive heat generation. As an emerging powder-making technique, semi-dry milling offers a promising solution by enhancing flour quality and reducing environmental impact. This is achieved by minimizing soaking time through hot air treatment while reducing mechanical energy consumption to reach saturated water absorption levels. However, continuous production remains a challenge. This comprehensive review summarizes the effects of various milling technologies on rice flour properties and product qualities. It also discusses key control indicators and technical considerations for rice flour processing equipment and processes.

Key words: flour property, milling equipment, milling method, rice flour, rice product quality, semi-dry milling

Tian Yu, Sun Jing, Li Jiaxin, Wang Aixia, Nie Mengzi, Gong Xue, Wang Lili, Liu Liya, Wang Fengzhong, Tong Litao. Effects of Milling Methods on Rice Flour Properties and Rice Product Quality: A Review[J]. Rice Science, 2024, 31(1): 33-46.

Figures/Tables 5

References 87

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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, 2005
Stone grinder	100 mesh	-	-	2.1	125	Compressive force	↓ High damaged starch	108	Solanki et al, 2005
Colloid mill	100 mesh	-	-	0.4	82	Shear force	↑ Low damaged starch ↑ Small particle size	-	Solanki et al, 2005
Stone mill then hammer mill	-	-	-	3.74	5-9	Compressive force + impact force	↑ Small particle size ↓ High damaged starch	-	Suksomboon and Naivikul, 2006
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, 2011
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, 2011
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, 2011
Hammer mill	500 µm	-	40-50	17	158	Impact force	↑ Low energy consumption ↓ Low yield ↓ More heat generation ↓ High damaged starch	-	Hasjim et al, 2013
Stone mill	-	-	-	-	-	Compressive force	↑ Easy and quick ↓ More heat generation ↓ Damaged nutritional components	-	Horigane et al, 2014
Cyclone mill	100 mesh	-	-	12.0	74.2	Shear force	↑ Fine particle ↑ Wide particle size	-	de la Hera E et al, 2014; Wu et al, 2019
Jet mill	100 mesh	-	-	-	-	Impact force	↑ Small particle size ↓ High damaged starch	-	Liu, 2017; Lee et al, 2019

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, 2005
Stone grinder	100 mesh	-	-	2.1	125	Compressive force	↓ High damaged starch	108	Solanki et al, 2005
Colloid mill	100 mesh	-	-	0.4	82	Shear force	↑ Low damaged starch ↑ Small particle size	-	Solanki et al, 2005
Stone mill then hammer mill	-	-	-	3.74	5-9	Compressive force + impact force	↑ Small particle size ↓ High damaged starch	-	Suksomboon and Naivikul, 2006
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, 2011
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, 2011
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, 2011
Hammer mill	500 µm	-	40-50	17	158	Impact force	↑ Low energy consumption ↓ Low yield ↓ More heat generation ↓ High damaged starch	-	Hasjim et al, 2013
Stone mill	-	-	-	-	-	Compressive force	↑ Easy and quick ↓ More heat generation ↓ Damaged nutritional components	-	Horigane et al, 2014
Cyclone mill	100 mesh	-	-	12.0	74.2	Shear force	↑ Fine particle ↑ Wide particle size	-	de la Hera E et al, 2014; Wu et al, 2019
Jet mill	100 mesh	-	-	-	-	Impact force	↑ Small particle size ↓ High damaged starch	-	Liu, 2017; Lee et al, 2019

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, 2013; Tong et al, 2017; Wu et al, 2019	Hasjim et al, 2013; Li et al, 2014	Tong et al, 2015, 2017

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, 2013; Tong et al, 2017; Wu et al, 2019	Hasjim et al, 2013; Li et al, 2014	Tong et al, 2015, 2017

Rice bread
Milling method			Evaluation indicator																Reference
Milling method			Hardness				Resistance (%)			Cohesiveness			Springiness (%)			Chewiness (g)			Reference
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, 2021
Buhler Basf single-screw extruder			1.723 ± 0.693 N							0.348 ± 0.018			0.656 ± 0.067						Martínez et al, 2014
Sweet dumpling
Milling method		Evaluation indicator																			Reference
Milling method		Adhesiveness (g/s)				Hardness (g)			Springiness			Chewiness (g)			Cooking loss (%)			Transmittance (%)			Reference
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, 2016
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, 2021
Wet milling		-10.15 ± 1.37				287.05 ± 8.27			0.446 ± 0.004									79.4 ± 0.6			Zhang et al, 2021
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
Milling method	Adhesiveness			Hardness				Springiness			Chewiness				Cohesiveness			Resistance		Reference
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, 2013
Wet milling with cyclone mill				4 744 ± 158 g				0.47 ± 0.01			1 312 ± 100 g				0.64 ± 0.03					Kim et al, 2017
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, 2021
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, 2012
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, 2014
Instant rice noodle
Milling method and rice type		Evaluation indicator																	Reference
Milling method and rice type		Adhesiveness (g/s)			Hardness			Springiness			Chewiness			Cooking loss (%)			Cohesiveness		Reference
Grain Test Mill; indica rice					506 ± 17 g						409 ± 11 g/s			7.45 ± 0.28					Liu et al, 2021
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, 2022
Dry milling; indica rice		-33 ± 8			1 386 ± 91 g									11.04 ± 0.47					Sutheeves et al, 2020
Wet milling; indica rice		-64.96 ± 1.74			174.68 ± 2.11 g			0.88 ± 0.01											Jia et al, 2022
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, 2021