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Effect of Water Content in Semidry Grinding on the Quality of Glutinous Rice Flour

文献类型： 外文期刊

作者： Huang, Tao 1 ; Ouyang, Dan 1 ; Sang, Shangyuan 1 ; Li, Caiming 2 ; Wang, Xiaosan 2 ; Wang, Xiao 3 ; Xing, Jiali 4 ; Luo, Xiaohu 1 ;

作者机构： 1.Ningbo Univ, Coll Food Sci & Engn, Zhejiang Malaysia Joint Res Lab Agr Prod Proc & Nu, Ningbo 315832, Zhejiang, Peoples R China

2.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China

3.Shanghai Acad Agr Sci, Crop Breeding & Cultivat Res Inst, Res Ctr Agr Prod Preservat & Proc, Shanghai 201400, Peoples R China

4.Ningbo Fibre Inspection Inst, Ningbo Acad Prod & Food Qual Inspect, Key Lab Detect & Risk Prevent Key Hazardous Mat Fo, Ningbo Key Lab Detect,China Gen Chamber Commerce, Ningbo 315048, Peoples R China

关键词： glutinous rice flour; quality; semidry grinding; water content

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2024 年 13 卷 20 期

页码：

收录情况： SCI

摘要： The grinding process is one of the key factors affecting the quality of glutinous rice flour (GRF). As an emerging grinding method, semidry grinding aims to solve the problems of the high yield of wastewater in traditional wet grinding and the high content of damaged starch in dry grinding, in which the water content has a great influence on the quality of GRF. However, semidry grinding has not yet been formally put into production due to limitations such as the long time required to adjust the water content of rice grains. Therefore, this work was carried out to shorten the soaking time of glutinous rice (GR) by hot air pretreatment, and to conduct a systematic and in-depth study of the effect of water content on the quality of GRF, including water distribution, water hydration properties, thermal properties, rheological properties, and microstructure. The results showed that the GRF with higher water content had lower water solubility and higher enthalpy of pasting, which were due to the low content of damaged starch and the high degree of crystallization. The particle size of the GRF became smaller as the interaction between water and starch was enhanced and the GR was softened. In addition, the viscosity and elasticity of the GRF were also improved with an increase in water content. This work provides theoretical guidance for the improvement of semidry grinding to a certain extent.

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