Sapna I, Jayadeep A
Department of Grain Science and Technology, CSIR- Central Food Technological Research Institute, Mysore, Karnataka 570020 India.
J Food Sci Technol. 2021 Jun;58(6):2089-2097. doi: 10.1007/s13197-020-04718-6. Epub 2020 Aug 20.
The utilization of rice for food purposes involves pulverization and thermal processing which may affect its quality characteristics. Hence pigmented broken rice was processed in plate mill and hammer mill followed by thermal treatment by toasting to study the physical, and functional characteristics and their effect on rice noodle quality. Results showed that plate milled rice flour showed high concentration of particles with size below 148 µm particle (44%), increased redness (21%), bulk density (17%), sedimentation value (75%), damaged starch (72%), peak viscosity (17%), and caused microstructural changes compared to the hammer mill. The toasting of plate milled red and black rice flour caused an insignificant influence on particle size, color, and bulk density. However, it increased the sedimentation value to 134% and 94% and damaged starch by 44% and 19% in red and black rice flour respectively. Further, a reduction in peak viscosity (22%) in red, and increase (16%) in black, along with microstructural changes were also observed. The rice noodle prepared using plate milled, and toasted red rice flour was sensorily acceptable and exhibited excellent textural properties. The study showed that plate milling and thermal treatment significantly affect the quality characteristics of pigmented rice flour and end-product quality.
将大米用于食品用途涉及粉碎和热处理，这可能会影响其品质特性。因此，对有色碎米进行了盘式磨粉机和锤式磨粉机加工，随后进行烘烤热处理，以研究其物理和功能特性及其对米粉品质的影响。结果表明，与锤式磨粉机相比，盘式磨粉机磨出的米粉中粒径小于148微米的颗粒浓度较高（44%），红度增加（21%），堆积密度增加（17%），沉降值增加（75%），破损淀粉增加（72%），峰值粘度增加（17%），并导致微观结构发生变化。对盘式磨粉机磨出的红米粉和黑米粉进行烘烤，对粒径、颜色和堆积密度的影响不显著。然而，它使红米粉和黑米粉的沉降值分别增加到134%和94%，破损淀粉分别增加44%和19%。此外，还观察到红米粉的峰值粘度降低（22%），黑米粉的峰值粘度增加（16%），同时微观结构也发生了变化。使用盘式磨粉机磨出并烘烤的红米粉制作的米粉在感官上是可接受的，并具有优异的质地特性。该研究表明，盘式磨粉和热处理显著影响有色米粉的品质特性和最终产品质量。
