Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea.
Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea.
Food Chem. 2019 Jun 1;282:164-168. doi: 10.1016/j.foodchem.2018.07.179. Epub 2018 Jul 26.
Germinated brown rice (GBR) flours were prepared by hammer milling and jet milling. The effect of the milling on the physicochemical and pasting properties of the resultant flours were investigated. The jet milling of GBR resulted in flour with different particle sizes, which were air-classified into coarse and fine size fractions. As the particle size decreased, the amount of damaged starch increased. The WAI, WSI, and oil absorption of the jet-milled GBR flour was slightly lower than that of the hammer-milled flour. Increased α- and β-amylase activities were observed in the coarse fraction of the jet-milled GBR flour compared with the hammer-milled and jet-milled fine fractions. The RVA viscosity profiles of the fine fraction of the jet-milled GBR flour were significantly higher than those of the hammer-milled or the coarse fraction of the jet-milled GBR flour. Compared with the hammer-milled flour, jet milling increased in vitro starch hydrolysis.
发芽糙米（GBR）面粉通过锤磨和喷射磨制备。研究了研磨对所得面粉的物理化学和糊化特性的影响。GBR 的喷射磨制导致面粉具有不同的粒径，并通过空气分级成粗和细粒径分数。随着粒径的减小，破损淀粉的含量增加。喷射磨制的 GBR 面粉的 WAI、WSI 和吸油率略低于锤磨制的面粉。与锤磨制和喷射磨制的细粉相比，喷射磨制的 GBR 粗粉中 α-和 β-淀粉酶的活性增加。与锤磨制或喷射磨制的 GBR 粗粉相比，喷射磨制的 GBR 细粉的 RVA 粘度曲线显著更高。与锤磨制面粉相比，喷射磨制增加了体外淀粉水解。
