Super-fine rice-flour production by enzymatic treatment with high hydrostatic pressure processing

作者：Kido Miyuki; Kobayashi Kaneto; Chino Shuji; Nishiwaki Toshikazu; Homma Noriyuki; Hayashi Mayumi; Yamamoto Kazutaka; Shigematsu Toru^*

来源：High Pressure Research, 2013, 33(2): 237-244.

DOI：10.1080/08957959.2013.781597

• rice flour
• high hydrostatic pressure
• enzyme activity
• water absorption
• particle size
• starch damage

In response to the recent expansion of rice-flour use, we established a new rice-flour manufacturing process through the application of high hydrostatic pressure (HP) to the enzyme-treated milling method. HP improved both the activity of pectinase, which is used in the enzyme-treated milling method and the water absorption capacity of rice grains. These results indicate improved damage to the tissue structures of rice grains. In contrast, HP suppressed the increase in glucose, which may have led to less starch damage. The manufacturing process was optimized to HP treatment at 200MPa (40 degrees C) for 1h and subsequent wet-pulverization at 11,000rpm. Using this process, rice flour with an exclusively fine mean particle size less than 20m and starch damage less than 5% was obtained from rice grains soaked in an enzyme solution and distilled water. This super-fine rice flour is suitable for bread, pasta, noodles and Western-style sweets.

• 出版日期2013-6-1