Abstract
To investigate the influences of different heat treatment on attributes of Indica rice grains and semidry-milled rice flours, rice grain was treated with differen the attreatment.The relationship between the apparent cracks of rice grain and its moisture content were analyzed. And then made the semidry-milled rice flour after heat treatment of rice grains, the changes of microbial decomination, damaged starch content and whiteness in rice flours were determined.The results showed that the water content when the surface fissures of rice grains became increased was less than 8%. The semidry-milled rice flours after three heat treatment methods(60 ℃ 90 min, 120 ℃ 15 min and 180 ℃ 1 min)were screened, and its microbial content were effectively inhibited. However, high-temperatures and short-time (120 ℃ 15 min, 180 ℃ 1 min) of heat processing showed a significant faster effect than the low-temperatures and long-time(60 ℃ 90 min) did, damaged starch content and whiteness of rice flours were close to wet-milling. Therefore the degree of increase of grains surface fissures could be judged by moisture content measurement, and its semidry-milled rice flours can provide similar properties with wet-milled rice flours.
Publication Date
7-28-2017
First Page
170
Last Page
174
DOI
10.13652/j.issn.1003-5788.2017.07.037
Recommended Citation
Mengying, REN; Sumei, ZHOU; Litao, TONG; and Cuiping, YI
(2017)
"Effects of different heat treatment onqualities of Indicarice grains and semidry-milled rice flours,"
Food and Machinery: Vol. 33:
Iss.
7, Article 37.
DOI: 10.13652/j.issn.1003-5788.2017.07.037
Available at:
https://www.ifoodmm.cn/journal/vol33/iss7/37
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