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

ABSTRACT: 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

SUBMITTER: Huang T 

PROVIDER: S-EPMC11507609 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature