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

doi:10.1016/j.rsci.2016.08.005

Abstract

Abstract:

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

Leewatchararongjaroen Jitranut, Anuntagool Jirarat. Effects of Dry-Milling and Wet-Milling on Chemical, Physical and Gelatinization Properties of Rice Flour[J]. Rice Science, 2016, 23(5): 274-281.

Figures/Tables 10

References 23

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Variety	Dry-milled rice flour		Wet-milled rice flour
Variety	Dry flour	Alcohol	Dry flour	Alcohol
RD41	81.8 ± 0.7 bc	31.5 ± 0.1 h	40.6 ± 1.1 i	27.7 ± 0.3 i
RD45	86.2 ± 0.4 a	66.7 ± 0.4 b	56.9 ± 0.5 g	27.2 ± 0.3 j
RD47	80.2 ± 0.5 c	57.9 ± 0.1 c	26.5 ± 0.2 l	24.9 ± 0.2 k
SL97	83.2 ± 0.3 b	73.1 ± 0.3 a	38.0 ± 0.6 j	18.6 ± 0.2 o
PB1	76.2 ± 0.8 d	34.4 ± 0.0 g	23.5 ± 0.2 m	19.3 ± 0.3 m
PB2	66.1 ± 0.4 f	34.2 ± 0.2 g	31.4 ± 0.6 k	22.2 ± 0.2 l
PNG	80.5 ± 0.5 c	53.2 ± 0.2 d	22.7 ± 0.4 m	19.1 ± 0.1 mn
K105	87.2 ± 0.6 a	35.2 ± 0.2 f	19.8 ± 0.1 n	18.9 ± 0.1 no
AY1	68.3 ± 0.4 e	41.1 ± 0.2 e	42.9 ± 5.6 h	24.6 ± 0.2 k

Variety	Dry-milled rice flour		Wet-milled rice flour
Variety	Dry flour	Alcohol	Dry flour	Alcohol
RD41	81.8 ± 0.7 bc	31.5 ± 0.1 h	40.6 ± 1.1 i	27.7 ± 0.3 i
RD45	86.2 ± 0.4 a	66.7 ± 0.4 b	56.9 ± 0.5 g	27.2 ± 0.3 j
RD47	80.2 ± 0.5 c	57.9 ± 0.1 c	26.5 ± 0.2 l	24.9 ± 0.2 k
SL97	83.2 ± 0.3 b	73.1 ± 0.3 a	38.0 ± 0.6 j	18.6 ± 0.2 o
PB1	76.2 ± 0.8 d	34.4 ± 0.0 g	23.5 ± 0.2 m	19.3 ± 0.3 m
PB2	66.1 ± 0.4 f	34.2 ± 0.2 g	31.4 ± 0.6 k	22.2 ± 0.2 l
PNG	80.5 ± 0.5 c	53.2 ± 0.2 d	22.7 ± 0.4 m	19.1 ± 0.1 mn
K105	87.2 ± 0.6 a	35.2 ± 0.2 f	19.8 ± 0.1 n	18.9 ± 0.1 no
AY1	68.3 ± 0.4 e	41.1 ± 0.2 e	42.9 ± 5.6 h	24.6 ± 0.2 k

Variety	Crystallinity degree (%)
Variety	Dry-milled	Wet-milled
Rice Department 41	13.0 ± 0.1 i	20.4 ± 0.4 e
Rice Department 45	13.9 ± 0.2 gh	22.5 ± 0.1 c
Rice Department 47	13.3 ± 0.1 hi	20.1 ± 0.2 e
Shaw Lung 97	13.7 ± 0.0 ghi	23.4 ± 0.6 b
Prachin Buri 1	13.4 ± 0.0 hi	20.6 ± 0.2 e
Prachin Buri 2	13.3 ± 0.3 hi	23.3 ± 0.1 b
Plai Ngahm Prachin Buri	14.7 ± 0.6 f	22.5 ± 0.5 c
Khao Dawk Mali 105	14.2 ± 0.4 fg	24.2 ± 0.1 a
Ayutthaya 1	13.4 ± 0.1 hi	21.7 ± 0.0 d

Variety	Crystallinity degree (%)
Variety	Dry-milled	Wet-milled
Rice Department 41	13.0 ± 0.1 i	20.4 ± 0.4 e
Rice Department 45	13.9 ± 0.2 gh	22.5 ± 0.1 c
Rice Department 47	13.3 ± 0.1 hi	20.1 ± 0.2 e
Shaw Lung 97	13.7 ± 0.0 ghi	23.4 ± 0.6 b
Prachin Buri 1	13.4 ± 0.0 hi	20.6 ± 0.2 e
Prachin Buri 2	13.3 ± 0.3 hi	23.3 ± 0.1 b
Plai Ngahm Prachin Buri	14.7 ± 0.6 f	22.5 ± 0.5 c
Khao Dawk Mali 105	14.2 ± 0.4 fg	24.2 ± 0.1 a
Ayutthaya 1	13.4 ± 0.1 hi	21.7 ± 0.0 d

Variety	Treatment	Pasting temperature (°C)	Pasting viscosity (cP)
Variety	Treatment	Pasting temperature (°C)	Peak viscosity	Trough viscosity	Final viscosity	Breakdown	Setback
RD41	Dry-milled	87.2 ± 0.8 c	1 235 ± 52 k	875 ± 27 j	1 901 ± 105 j	360 ± 25 g	1 026 ± 81 i
RD41	Wet-milled	91.1 ± 0.5 a	2 298 ± 137 h	1 680 ± 122 f	3 287 ± 165 g	621 ± 16 ef	1 611 ± 68 de
RD45	Dry-milled	83.7 ± 0.5 e	2 095 ± 105 i	1 248 ± 68 h	2 518 ± 82 hi	847 ± 40 d	1 270 ± 18 gh
RD45	Wet-milled	86.2 ± 0.6 cd	3 467 ± 63 c	1 932 ± 119 e	3 198 ± 118 g	1 536 ± 56 a	1 266 ± 1 gh
RD47	Dry-milled	88.4 ± 0.4 b	1 010 ± 64 l	684 ± 62 k	1 650 ± 65 k	325 ± 5 g	966 ± 19 i
RD47	Wet-milled	91.9 ± 0.4 a	2 062 ± 61 i	1 406 ± 53 g	2 632 ± 56 h	657 ± 15 e	1 227 ± 27 h
SL97	Dry-milled	81.1 ± 0.4 f	1 711 ± 123 j	1 024 ± 70 i	2 394 ± 139 i	687 ± 53 e	1 370 ± 72 g
SL97	Wet-milled	81.6 ± 0.1 f	2 742 ± 42 e	1 648 ± 36 f	3 149 ± 45 g	1 094 ± 39 b	1 501 ± 40 ef
PB1	Dry-milled	84.3 ± 0.5 e	2 624 ± 139 ef	1 993 ± 100 de	4 680 ± 222 b	631 ± 40 ef	2 687 ± 122 a
PB1	Wet-milled	91.3 ± 1.4 a	3 818 ± 123 a	2 892 ± 100 a	4 615 ± 162 b	926 ± 37 c	1 723 ± 72 d
PB2	Dry-milled	78.3 ± 0.1 g	2 003 ± 89 i	1 005 ± 72 ij	2 399 ± 87 i	997 ± 32 c	1 394 ± 25 fg
PB2	Wet-milled	80.8 ± 0.8 f	3 183 ± 67 d	2 083 ± 36 cd	4 100 ± 61 d	1 100 ± 82 b	2 017 ± 64 c
PNG	Dry-milled	78.9 ± 0.4 g	2 569 ± 25 fg	1 430 ± 33 g	3 528 ± 21 f	1 139 ± 13 b	2 098 ± 21 c
PNG	Wet-milled	83.8 ± 1.0 e	3 740 ± 67 ab	2 215 ± 116 c	4 338 ± 82 c	525 ± 105 a	2 123 ± 82 c
K105	Dry-milled	86.2 ± 0.4 cd	1 720 ± 78 j	1 164 ± 82 h	2 338 ± 99 i	556 ± 50 f	1 174 ± 19 h
K105	Wet-milled	76.2 ± 0.5 h	3 235 ± 78 d	1 696 ± 77 f	2 532 ± 92 hi	1 539 ± 33 a	836 ± 53 j
AY1	Dry-milled	78.9 ± 0.6 g	2 444 ± 144 gh	1 482 ± 120 g	3 871 ± 201 e	962 ± 37 c	2 389 ± 112 b
AY1	Wet-milled	85.7 ± 0.8 d	3 626 ± 37 b	2 677 ± 52 b	4 960 ± 138 a	949 ± 32 c	2 283 ± 170 b