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United States Department of Agriculture

Agricultural Research Service

Title: Effects of Milling on Functional Properties of Rice Flour

Authors
item Kadan, Ranjit
item Bryant, Rolfe
item Miller, James

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: May 1, 2008
Publication Date: May 1, 2008
Citation: Kadan, R.S., Bryant, R.J., Miller, J.A. 2008. Effects of Milling on Functional Properties of Rice Flour. Journal of Food Science. 73(4):E151-E154.

Interpretive Summary: The study was designed to see if the milling methods such as pin, hammer and impact mills affected the particle sizes of rice flours and hence their usage in new food products. A commercially available hammer milled (RL-100) long grain rice and the second head broken rice was obtained from a rice company. The second head broken long grain kernels were also milled in our laboratory by a pin and impact mills. The three flours were evaluated for their particle size distribution and the functional(biochemical) properties. The results showed that pin mill grinds the rice into more uniform particle sizes than hammer and impact mills. The pin milled rice flour also produced rice bread and other new foods better than the other two milled rice flours.

Technical Abstract: A commercial available long grain rice flour ( RL-100) and the flours made by using a pin mill and the Udy mill from the same batch of broken second-head white long grain were evaluated for their particle size and functional properties. The results showed that pin milled flour had more uniform particle size than the other two milled flours. The chalky kernels found in broken white milled rice were pulverized into fines both in Udy milled flour and commercial long grain rice flours. The excessive amount of fines in flours affected their functional properties and potential usage in the novel foods.

Last Modified: 9/23/2014
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