Effects of Milling Methods on Rice Flour Properties and Rice Product Quality:A Review
作者机构：Institute of Food Science and Technology/Western Research InstituteChinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products ProcessingMinistry of Agriculture and Rural AffairsBeijing 100193China
出 版 物：《Rice science》 (水稻科学（英文版）)
年 卷 期：2024年第31卷第1期
页 面：33-46页
核心收录：
基 金：supported by the National Natural Science Foundation of China(Grant No.31972005) Xinjiang Uygur Autonomous Region‘Tianshan Talent’Training Plan Project,China(Grant No.2022TSYCCX0063)
主 题：flour property milling equipment milling method rice flour rice product quality semi-dry milling
摘 要：High-quality rice flour is the foundation for the production of various rice-based *** is an essential step in obtaining rice flour,during which significant changes occur in the physicochemical and quality characteristics of the *** rice flour obtained through mainstream wet milling methods exhibits superior quality,low production efficiency and wastewater discharge limit the development of the *** milling,on the other hand,conserves water resources,but adversely affects flour performance due to excessive heat *** an emerging powder-making technique,semi-dry milling offers a promising solution by enhancing flour quality and reducing environmental *** is achieved by minimizing soaking time through hot air treatment while reducing mechanical energy consumption to reach saturated water absorption ***,continuous production remains a *** comprehensive review summarizes the effects of various milling technologies on rice flour properties and product *** also discusses key control indicators and technical considerations for rice flour processing equipment and processes.
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