Effects of milling on the physicochemical characteristics of waxy rice in Taiwan

Three types of mills and six milling methods were employed to mill two waxy rice varieties (TCSW1, long grain; TCW70, short grain), and the physicoche mical and functional properties of rice flour were examined. The results sh owed that dry-milling maintained a higher level of the chemical components than other milling methods. Wet-milling slightly increased solubility as te st temperatures increased, and significantly increased swelling power at 75 and 85 degrees C for TCSW1 and TCW70, respectively. Hammer and semi-dry ha mmer milling gave higher percentages of coarse particles (100-300 mu m); cy clone and turbo milling led to a more even particle-size distribution, and the wet-milling gave the finest particles (10-30 mu m) Dry hammer-milled ri ce had higher gelatinization and pasting temperatures, and semi-dry grindin g milling resulted in the lowest pasting temperature, setback viscosity, an d enthalpy value among the mills. The final quality of the two waxy rice va rieties was profoundly affected by the mill type and milling method.