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Milling-induced transformations in rice flour: implications for bread aging.

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Area of Science:

  • Food Science
  • Materials Science

Background:

  • Rice flour quality significantly impacts baked goods.
  • Milling techniques influence starch properties and water interactions.

Purpose of the Study:

  • To evaluate wet, semi-dry, and dry milling effects on rice flour quality.
  • To assess the impact of milling methods on rice bread's anti-aging properties.

Main Methods:

  • Comparative analysis of rice flour milled using three different methods (wet, semi-dry, dry).
  • Evaluation of damaged starch content, water absorption, mixing tolerance, and gelatinization characteristics.
  • Water migration analysis and sensory evaluation of rice bread produced from different flours.

Main Results:

  • Wet milled rice flour (WF) showed the lowest damaged starch (3.87%) and superior water absorption/mixing tolerance.
  • All rice flours exhibited decreased gelatinization characteristics post-milling.
  • WF resulted in rice bread with higher sensory scores after 7 days of storage.

Conclusions:

  • Wet milling is optimal for producing high-quality rice flour for baking.
  • Milling method significantly affects rice flour properties and subsequent bread quality.
  • This research provides a foundation for optimizing rice bread production through controlled milling.