{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Fang S"],"funding":["National Natural Science Foundation of China","national first-class discipline program of Food Science and Technology","the program of Zhejiang Lab"],"pagination":["280"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9858382"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["12(2)"],"pubmed_abstract":["Due to the large consumption and discharge of water in wet milling, dry-milling is an alternative to produce waxy rice flour. The physical properties and sensory characteristics for preparing waxy rice balls in dry-milled waxy rice flour were compared in this study. The results showed that the damaged starch content increased significantly with the particle size of dry-milled flour, which decreased from 160 to 30 μm. The reduction in particle size increased the pasting viscosity of waxy rice flour, which further improved the stretch ability of dough and increased the viscoelasticity of the rice ball. The increase in damaged starch content directly led to a significant increase in the solubility of dry-milled flour, thereby increasing the freeze cracking rate of the rice ball and reducing i"],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["The Possibility of Replacing Wet-Milling with Dry-Milling in the Production of Waxy Rice Flour for the Application in Waxy Rice Ball."],"pmcid":["PMC9858382"],"funding_grant_id":["32272470","JUFSTR20180204","2020MC0AD01"],"pubmed_authors":["Chen M","Zhong F","Fang S","Xu F","Liu F"],"additional_accession":[]},"is_claimable":false,"name":"The Possibility of Replacing Wet-Milling with Dry-Milling in the Production of Waxy Rice Flour for the Application in Waxy Rice Ball.","description":"Due to the large consumption and discharge of water in wet milling, dry-milling is an alternative to produce waxy rice flour. The physical properties and sensory characteristics for preparing waxy rice balls in dry-milled waxy rice flour were compared in this study. The results showed that the damaged starch content increased significantly with the particle size of dry-milled flour, which decreased from 160 to 30 μm. The reduction in particle size increased the pasting viscosity of waxy rice flour, which further improved the stretch ability of dough and increased the viscoelasticity of the rice ball. The increase in damaged starch content directly led to a significant increase in the solubility of dry-milled flour, thereby increasing the freeze cracking rate of the rice ball and reducing i","dates":{"release":"2023-01-01T00:00:00Z","publication":"2023 Jan","modification":"2025-04-04T11:33:12.987Z","creation":"2025-04-04T11:33:12.987Z"},"accession":"S-EPMC9858382","cross_references":{"pubmed":["36673371"],"doi":["10.3390/foods12020280"]}}