Effects of Milling Methods on Rice Flour Properties and Rice Product Quality: A Review

文献类型： 外文期刊

第一作者： Tian, Yu

作者： Tian, Yu;Sun, Jing;Li Jiaxin;Wang, Aixia;Nie, Mengzi;Gong, Xue;Wang, Lili;Liu, Liya;Wang, Fengzhong;Tong, Litao

作者机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Western Res Inst, Key Lab Agroprod Proc,Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

关键词： flour property; milling equipment; milling method; rice flour; rice product quality; semi-dry milling

期刊名称：RICE SCIENCE （ 2022影响因子：4.8； 五年影响因子：5.5 ）

ISSN： 1672-6308

年卷期： 2024 年 31 卷 1 期

页码：

收录情况： SCI

摘要： High-quality rice flour is the foundation for the production of various rice-based products. Milling is an essential step in obtaining rice flour, during which significant changes occur in the physicochemical and quality characteristics of the flour. Although rice flour obtained through mainstream wet milling methods exhibits superior quality, low production efficiency and wastewater discharge limit the development of the industry. Dry milling, on the other hand, conserves water resources, but adversely affects flour performance due to excessive heat generation. As an emerging powder-making technique, semi-dry milling offers a promising solution by enhancing flour quality and reducing environmental impact. This is achieved by minimizing soaking time through hot air treatment while reducing mechanical energy consumption to reach saturated water absorption levels. However, continuous production remains a challenge. This comprehensive review summarizes the effects of various milling technologies on rice flour properties and product qualities. It also discusses key control indicators and technical considerations for rice flour processing equipment and processes.

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