Soaking time of rice in semidry flour milling was shortened by increasing the grains cracks |
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| Institution: | 1. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China;2. College of Food Engineering and Nutritional Science, Shaanxi Normal University, 199 Chang''an South Road, Xi''an, 710062, Shaanxi Province, China;1. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India;2. Department of Applied Agriculture, Central University of Punjab, Bathinda 151001, India;1. School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China;2. Collaborative Innovation Center for Food Production and Safety, 5 Dongfeng Road, Zhengzhou, Henan 450002, China;3. Key Laboratory for Quality and Safety Control of Cold Chain Food, 5 Dongfeng Road, Zhengzhou, Henan 450002, China;1. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;2. School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;3. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China;1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China;2. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China;3. Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China;4. Grain and Oil Food Inspection Center of Wuhan, Jianghan Road 7, Wuhani 430000, China;5. Jiangsu Nongken Agricultural Development Co., Ltd., Hengshan Road 136, Nanjing 210019, China;1. Facultad de Bromatología, Universidad Nacional de Entre Ríos, Entre Ríos, Argentina;2. Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica, Ciudad Universitaria, Intendente Güiraldes, 2160, C1428EGA, Buenos Aires, Argentina;3. Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Intendente Güiraldes 2160, Ciudad Universitaria, C1428EGA, Buenos Aires, Argentina;4. CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina;5. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina |
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| Abstract: | To shorten the soaking time of rice grains in the process of semidry-milling, the changes in moisture absorption, damaged starch, and magnetic resonance images during soaking, as well as effect of increasing grains cracks on moisture absorption were investigated. As the results, the soaking time to reach the maximum moisture of Glutinous and Indica rice grains was 40 min and 20 min, respectively, but was 3 h and 30 min to reach the minimum damaged starch contents in rice flour. The moisture penetrated quickly from the embryo attachment site, ventral side, and cracks into the inside, and then diffused through the cracks. The result showed that homogeneous distribution of moisture in the rice grains was necessary to reduce damaged starch. Moreover, owing to the increase of grains cracks, the soaking time of Glutinous and Indica rice grains was shortened from 3 h to 1 h, and from 30 min to 10 min, respectively, by increasing drying temperature to 60 °C. |
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| Keywords: | Soaking time Magnetic resonance images Semidry-milling Grains cracks |
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