The Possibility of Replacing Wet-Milling with Dry-Milling in the Production of Waxy Rice Flour for the Application in Waxy Rice Ball

• Published in: Foods Vol. 12; no. 2; p. 280
• Main Authors: Fang, Sicong, Chen, Maoshen, Xu, Feifei, Liu, Fei, Zhong, Fang
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 06.01.2023; MDPI
• Subjects: application quality; Aroma compounds; Cracking (fracturing); damaged starch content; Dough; dry milling; Flour; Food science; glutinous rice; Hydration; odors; Particle size; Physical properties; Rice; rice flour; Sensory evaluation; Sensory properties; Shear stress; Shelf life; solubility; Starch; storage quality; Storage stability; taste; texture; Viscoelasticity; Viscosity; Water discharge; Wet milling; China; particle size; physical properties; damaged starch content; application quality

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 damag...