Japan Journal of Food Engineering
Online ISSN : 1884-5924
Print ISSN : 1345-7942
ISSN-L : 1345-7942
Original Papers
Ultra-fine Pulverization of Rice: Effects on Hydration Properties and Enzymatic Hydrolysis
Md. Sharif HOSSENItaru SOTOMEMakiko TAKENAKASeiichiro ISOBEMitsutoshi NAKAJIMANaoto SHIMIZUHiroshi OKADOME
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2013 Volume 14 Issue 1 Pages 37-46

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Abstract

We studied the hydration properties and enzymatic hydrolysis of micro-sized rice flour obtained by dry jet-pulverization to find new applications for the flour in the food industry. Ultra-fine rice flour (both white and brown) with a mean size of <5 μm was far more dispersible than coarser flours (15–120 μm). Dispersibility increased with finer mean particle size and higher starch damage. The ultra-fine flour also had the highest solubility, swelling power, water absorption index, and glucose release. Dry jet-pulverization to <5 μm mean size and consequent starch damage to (>30%) decreased enthalpy and gave very different hydration properties and enzymatic hydrolysis than in coarser flours.

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© 2013 Japan Society for Food Engineering
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