Milling of Rice Grains. The Degradation on Three Structural Levels of Starch in Rice Flour Can Be Independently Controlled during Grinding

• DOI: 10.1021/jf105021r
• Publication Date: 2011-03-09T02:47:12Z
• Authors: Thuy T. B. Tran; Kinnari J. Shelat; Daniel Tang; Enpeng Li; Robert G. Gilbert; Jovin Hasjim
• Keywords: Granule (geology); Brittleness

Whole polished rice grains were ground using cryogenic and hammer milling to understand the mechanisms of degradation starch granule structure, whole (branched) molecular individual branches molecules during particle size reduction (grinding). Hammer caused greater granules than when a similar volume-median diameter. Molecular was not evident in cryogenically milled flours, but it observed hammer-milled flours with preferential cleavage longer (amylose) branches. This can be attributed increased grain brittleness fracturability at temperatures, reducing mechanical energy required diminish thus probability chain scission. The results indicate, for first time, that branching, molecule, structures independently altered by varying grinding conditions, such as force temperature.