干法、半干法和湿法磨粉对糙米粉性质的影响

研究干法、半干法及湿法3种磨粉方式对糙米粉损伤淀粉含量、平均粒径、微观结构、水合特性、热焓特性和流变性质等的影响。结果表明,干法磨粉糙米粉损伤淀粉含量、吸水指数、水溶性和膨胀势显著高于湿法和半干法。但干法磨粉糙米粉平均粒径、凝胶最大弹性模量和最大黏性模量显著小于湿法和半干法。干法和半干法糙米粉糊化焓值低于湿法。干法磨粉糙米粉形成了许多不规则的颗粒碎片,而半干法和湿法的糙米粉淀粉颗粒较完整。磨粉方式和条件显著影响糙米粉的性质,应根据糙米制品品质的要求选择合适的磨粉方式和磨粉条件。

Properties of Brown Rice Flour Prepared from Dry, Semi-dry and Wet Milling

Brown rice was milled by dry, semi-dry and wet milling methods. The crushing strength of dry milling was 10-40 Hz, the moisture content of semi-dry milling was 20%-35%, and the ratio of brown rice and soaking water was 1:1, 1:2, 1:3 and 1:4, respectively. The effect of milling methods on the properties of brown rice flour was studied, including content of damaged starch, average particle size, microscopic surface texture, hydration properties, gelatinization enthalpy properties and rheological properties. The results showed that the damaged starch content, water absorption index, water solubility and expansion power of brown rice four from dry milling were significantly higher than that of semi-dry and wet milling. However, the average particle size, maximum elastic modulus and maximum viscosity modulus of dry milling brown rice flour were significantly less than those of wet and semi-dry methods. The pasting enthalpy of dry and semi-dry brown rice flour was lower than that of wet milling. Dry grinding brown rice flour forms many irregular granular fragments, while starch granules of brown rice flour from semi-dry and wet grinding are more complete. Milling methods and conditions have a significant impact on the properties of brown rice flour, which should be selected according to the quality requirements of brown rice products.