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A Comparison of Selected Quality Attributes of Flours: Effects of Dry and Wet Grinding Methods

Chandini, S. Kumar and Malleshi, N. G. and Sila, Bhattacharya (2008) A Comparison of Selected Quality Attributes of Flours: Effects of Dry and Wet Grinding Methods. International Journal of Food Properties, 11. pp. 845-857.

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Studies were conducted on the selected quality attributes of rice flour obtained by dry and wet grinding methods. Raw and parboiled rice have been dry ground at a moisture content of 12%, while wet grinding is performed at 30%. The functional properties of ground samples and doughs made out of the flours were characterized. The damaged starch contents in the dry ground rice flour were 21.5 and 22.6% for raw and parboiled samples, respectively; whereas, these were only 8.7 and 9.5% for wet ground samples. The dry ground rice flour formed sticky dough having high stickiness values but it was less cohesive in nature compared to those of wet ground samples. The doughs made from wet ground rice were more adhesive than the dry ground samples; the former was suitable for forming extrusion processing for preparing various convenience foods like pasta and noodles.

Item Type: Article
Uncontrolled Keywords: Particle size, Damaged starch, Viscoamylograph, Stickiness
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Jan 2009 05:38
Last Modified: 03 Oct 2018 06:27
URI: http://ir.cftri.com/id/eprint/8870

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