Effect Of Milling Processes On Quality Properties Of Rice Flour And Development Of Rice-Flour Cake

In this experiment,Pine Stem 9 Predominant Japonica Rice produced in 2014 in Heilongjiang Province were chosen as raw material,and their quality characteristics including rice milling quality,appearance quality,physical and chemical quality and eating quality were determined.The results showed that all the qualities mentioned above were within the scope of the testing standards,therefore observing the different influence on the quality characteristics of raw rice caused by different milling processes based on this raw material were of important reference value.In this experiment,different mills(dry milling,wet milling,semi-dry milling),and different milling equipment(hammer type cyclone mill,FOOS mill,IKA mill)were compared.And the different influence on the quality characteristics of raw rice caused by different milling processes(dry milling,wet milling,semi-dry milling)were investigated through 7 evaluating indicators,including determination of damaged starch content,determination of hydration characteristics,DSC thermal characteristics analysis,dynamic rheological properties analysis,determination of moisture content of rice flour,the Heinz brightness of rice flour,and the apparent viscosity of rice flour.Through observing the rice flour processed with different milling conditional with the 7 evaluating indicators mentioned above and difference analysis,the results showed that there were significant differences respectively in the 7 evaluating indicators from the 28 samples,and the following contents are arranged in the descending order of importance:determination of damaged starch content,determination of hydration characteristics,determination of moisture content,analysis of dynamic rheological properties,DSC thermal characteristics analysis,the apparent viscosity of rice flour,and the determination of Heinz brightness of rice flour.The results showed that the quality of rice produced by different milling equipment in descending order were:hammer mill cyclone,FOOS mill,IKA mill.In the part of semi-dry milling experiment,with the time of moisturizing rice extending and the temperature of it rising,the corresponding evaluating indicators of the rice flour gradually tend to that made by the wet milling.Maintaining the temperature of moisturizing rice certain,with the extension of the moisturizing time,its evaluating indicators were gradually moving to that of the wet milling,but when the time reached about 50min,the upward trend of these indicators tends to be gentle.Maintaining the time of moisturizing rice certain,with the rising of the moisturizing temperature,its evaluating indicators were gradually moving to that of the wet milling,but when the temperature reached about 45?,the upward trend of these indicators tends to be gentle.Based on different moisturizing time(lOmin,20 min,30 min,40 min,50 min5 60 min)of raw material rice and different moisturizing temperature(25?,35?,45?,55 ?)of it,high-quality rice flour can be respectively handled and produced.In this experiment,25? as moisturizing temperature,30 minutes as moisturizing time,hammer type cyclone mill as equipment and semi-dry milling as measure were selected,to determine the quality,stretching level and pasting property of raw rice flour,raw wheat flour,and rice-wheat mixed flour.The results showed that adding 40 percent of rice flour into wheat flour,its quality,stretching level and pasting property all significantly improved,which are suitable for the development of rice-flour cake.Through one-factor experiment and response surface experiments,the optimum formulas of rice flour cake is as following:taking the flour weight as the cardinal number,adding a ratio of 40%rice flour,a ratio of 80%eggs,a ratio of 80%,a ratio of 80%water,a ratio of 45%water,and a ratio of 1.2%baking powder.Under these conditions,the best state of rice-flour cake with delicate taste,uniform color and delicious flavor can be produced.