Milling affects rheological and gel textural properties of rice flour

Mengting Ma; Yadi Wen; Chen Qiu; Qian Zhan; Zhongquan Sui; Harold Corke

doi:10.1002/cche.10236

Milling affects rheological and gel textural properties of rice flour

Mengting Ma, Yadi Wen, Chen Qiu, Qian Zhan, Zhongquan Sui^*, Harold Corke

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

9 Scopus citations

Abstract

Background and objective: Generally, most milled rice is consumed as cooked grain. Nevertheless, a steady increase in new processes and products involving rice flour as a fundamental ingredient can be observed, which imposes a need for deeper knowledge of the properties of milled rice flours. The objective of this study is to investigate the effects of combinations of milling speed (750, 950, and 1,050 r/min) and milling time (20, 40, and 60 s) on the rheological and gel textural properties of waxy, low-, and high-amylose rice of flour. Findings: Steady shear rheological measurements revealed that a positive relationship exists between milling revolution (speed × time) and the consistency coefficient values or hysteresis area of rice flour pastes; that is, the more the total milling revolutions, the higher the viscosity and stronger the thixotropic properties. During rheological measurement, waxy and low-amylose rice flour pastes from milled rice with higher storage moduli and lower the ratio of storage moduli and loss moduli δ exhibited more elastic properties and higher gel strength than those from unmilled rice, indicating that a more rigid structure was formed. As milling speeds and durations increased, the hardness of waxy and low-amylose rice flour gels increased, but the adhesiveness decreased. Conclusions: This study showed that milling speed had more pronounced effects on the extent of change than did milling time regarding steady flow and textural properties. Meanwhile, both milling speed and duration could change the properties of rice flour to different extents. Significance and novelty: These findings provided fundamentals for the effects of combinations of milling speed and milling time on the rheological and gel textural properties of the flours produced from waxy, low-, and high-amylose rice grains. Moreover, this research may help enable rice millers to produce improved functional rice products with minimal processing by precise control of suitable milling conditions.

Original language	English
Pages (from-to)	205-215
Number of pages	11
Journal	Cereal Chemistry
Volume	97
Issue number	2
DOIs	https://doi.org/10.1002/cche.10236
State	Published - 1 Mar 2020
Externally published	Yes

Keywords

gel texture
milling speed
milling time
rheological properties
rice
rice flour

Access to Document

10.1002/cche.10236

Cite this

@article{9cfb806b391d46689e5dc62a56014a0c,

title = "Milling affects rheological and gel textural properties of rice flour",

abstract = "Background and objective: Generally, most milled rice is consumed as cooked grain. Nevertheless, a steady increase in new processes and products involving rice flour as a fundamental ingredient can be observed, which imposes a need for deeper knowledge of the properties of milled rice flours. The objective of this study is to investigate the effects of combinations of milling speed (750, 950, and 1,050 r/min) and milling time (20, 40, and 60 s) on the rheological and gel textural properties of waxy, low-, and high-amylose rice of flour. Findings: Steady shear rheological measurements revealed that a positive relationship exists between milling revolution (speed × time) and the consistency coefficient values or hysteresis area of rice flour pastes; that is, the more the total milling revolutions, the higher the viscosity and stronger the thixotropic properties. During rheological measurement, waxy and low-amylose rice flour pastes from milled rice with higher storage moduli and lower the ratio of storage moduli and loss moduli δ exhibited more elastic properties and higher gel strength than those from unmilled rice, indicating that a more rigid structure was formed. As milling speeds and durations increased, the hardness of waxy and low-amylose rice flour gels increased, but the adhesiveness decreased. Conclusions: This study showed that milling speed had more pronounced effects on the extent of change than did milling time regarding steady flow and textural properties. Meanwhile, both milling speed and duration could change the properties of rice flour to different extents. Significance and novelty: These findings provided fundamentals for the effects of combinations of milling speed and milling time on the rheological and gel textural properties of the flours produced from waxy, low-, and high-amylose rice grains. Moreover, this research may help enable rice millers to produce improved functional rice products with minimal processing by precise control of suitable milling conditions.",

keywords = "gel texture, milling speed, milling time, rheological properties, rice, rice flour",

author = "Mengting Ma and Yadi Wen and Chen Qiu and Qian Zhan and Zhongquan Sui and Harold Corke",

note = "Publisher Copyright: {\textcopyright} 2019 Cereals & Grains Association",

year = "2020",

month = mar,

day = "1",

doi = "10.1002/cche.10236",

language = "英语",

volume = "97",

pages = "205--215",

journal = "Cereal Chemistry",

issn = "0009-0352",

publisher = "John Wiley & Sons Inc.",

number = "2",

}

TY - JOUR

T1 - Milling affects rheological and gel textural properties of rice flour

AU - Ma, Mengting

AU - Wen, Yadi

AU - Qiu, Chen

AU - Zhan, Qian

AU - Sui, Zhongquan

AU - Corke, Harold

PY - 2020/3/1

Y1 - 2020/3/1

N2 - Background and objective: Generally, most milled rice is consumed as cooked grain. Nevertheless, a steady increase in new processes and products involving rice flour as a fundamental ingredient can be observed, which imposes a need for deeper knowledge of the properties of milled rice flours. The objective of this study is to investigate the effects of combinations of milling speed (750, 950, and 1,050 r/min) and milling time (20, 40, and 60 s) on the rheological and gel textural properties of waxy, low-, and high-amylose rice of flour. Findings: Steady shear rheological measurements revealed that a positive relationship exists between milling revolution (speed × time) and the consistency coefficient values or hysteresis area of rice flour pastes; that is, the more the total milling revolutions, the higher the viscosity and stronger the thixotropic properties. During rheological measurement, waxy and low-amylose rice flour pastes from milled rice with higher storage moduli and lower the ratio of storage moduli and loss moduli δ exhibited more elastic properties and higher gel strength than those from unmilled rice, indicating that a more rigid structure was formed. As milling speeds and durations increased, the hardness of waxy and low-amylose rice flour gels increased, but the adhesiveness decreased. Conclusions: This study showed that milling speed had more pronounced effects on the extent of change than did milling time regarding steady flow and textural properties. Meanwhile, both milling speed and duration could change the properties of rice flour to different extents. Significance and novelty: These findings provided fundamentals for the effects of combinations of milling speed and milling time on the rheological and gel textural properties of the flours produced from waxy, low-, and high-amylose rice grains. Moreover, this research may help enable rice millers to produce improved functional rice products with minimal processing by precise control of suitable milling conditions.

AB - Background and objective: Generally, most milled rice is consumed as cooked grain. Nevertheless, a steady increase in new processes and products involving rice flour as a fundamental ingredient can be observed, which imposes a need for deeper knowledge of the properties of milled rice flours. The objective of this study is to investigate the effects of combinations of milling speed (750, 950, and 1,050 r/min) and milling time (20, 40, and 60 s) on the rheological and gel textural properties of waxy, low-, and high-amylose rice of flour. Findings: Steady shear rheological measurements revealed that a positive relationship exists between milling revolution (speed × time) and the consistency coefficient values or hysteresis area of rice flour pastes; that is, the more the total milling revolutions, the higher the viscosity and stronger the thixotropic properties. During rheological measurement, waxy and low-amylose rice flour pastes from milled rice with higher storage moduli and lower the ratio of storage moduli and loss moduli δ exhibited more elastic properties and higher gel strength than those from unmilled rice, indicating that a more rigid structure was formed. As milling speeds and durations increased, the hardness of waxy and low-amylose rice flour gels increased, but the adhesiveness decreased. Conclusions: This study showed that milling speed had more pronounced effects on the extent of change than did milling time regarding steady flow and textural properties. Meanwhile, both milling speed and duration could change the properties of rice flour to different extents. Significance and novelty: These findings provided fundamentals for the effects of combinations of milling speed and milling time on the rheological and gel textural properties of the flours produced from waxy, low-, and high-amylose rice grains. Moreover, this research may help enable rice millers to produce improved functional rice products with minimal processing by precise control of suitable milling conditions.

KW - gel texture

KW - milling speed

KW - milling time

KW - rheological properties

KW - rice

KW - rice flour

UR - http://www.scopus.com/inward/record.url?scp=85075247862&partnerID=8YFLogxK

U2 - 10.1002/cche.10236

DO - 10.1002/cche.10236

M3 - 文章

AN - SCOPUS:85075247862

SN - 0009-0352

VL - 97

SP - 205

EP - 215

JO - Cereal Chemistry

JF - Cereal Chemistry

IS - 2

ER -

Milling affects rheological and gel textural properties of rice flour

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this