Rice Science ›› 2016, Vol. 23 ›› Issue (5): 274-281.DOI: 10.1016/j.rsci.2016.08.005

• Orginal Article • Previous Articles     Next Articles

Effects of Dry-Milling and Wet-Milling on Chemical, Physical and Gelatinization Properties of Rice Flour

Leewatchararongjaroen Jitranut, Anuntagool Jirarat()   

  1. Department of Food Technology, Faculty of Science, Chulalongkorn University, Patumwan, Bangkok 10330, Thailand
  • Received:2015-10-12 Accepted:2015-12-08 Online:2016-09-05 Published:2016-06-12


Rice flour from nine varieties, subjected to dry- and wet-milling processes, was determined for its physical and chemical properties. The results revealed that milling method had an effect on properties of flour. Wet-milling process resulted in flour with significantly lower protein and ash contents and higher carbohydrate content. Wet-milled flour also tended to have lower lipid content and higher amylose content. In addition, wet-milled rice flour contained granules with smaller average size compared to dry-milled samples. Swelling power at 90 °C of wet-milled samples was higher while solubility was significantly lower than those of dry-milled flour. Dry milling process caused the destruction of the crystalline structure and yielded flour with lower crystallinity compared to wet-milling process, which resulted in significantly lower gelatinization enthalpy.

Key words: rice flour, physicochemical property, crystallinity, amylose content, milling