Physicochemical properties of dry- and semi-wet-milled rice flours after fermentation by Lactobacillus amylovorus

• Published in: Journal of cereal science Vol. 85; pp. 15 - 19
• Main Authors: Cho, So-Hyun, Lee, Byung-Hoo, Eun, Jong-Bang
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-01-2019
• Subjects: Dry-milling; Fermentation; Lactobacillus amylovorus; Rice flour; Semi-wet-milling; Lactobacillus amylovorus; Rice flour; Semi-wet-milling; Fermentation; Dry-milling
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1016/j.jcs.2018.11.003

Rice milling is one of the important factors that determines the physicochemical properties of rice flour. Dry milling is a simple and quick process, though it produces high levels of damaged starch that is not desirable in some application. Since fermentation can change the structure of starch as well as its physicochemical properties, the effect of fermentation on dry-milled rice flour was evaluated with the aim of improving flour quality for use as food ingredient in food industry. After fermentation at 37 °C for 24 h by Lactobacillus amylovorus, the dry-milled rice flour showed similar proximate compositions, physicochemical properties, and surface structures as semi-wet-milled rice products. Thus, the results suggest that it can be applied to produce desirable food materials for preparation of rice-based products.
•Rice flour was fermented with Lactobacillus amylovorusin this study.•Fermentation treatment might be improved the physicochemical properties.•Fermentedrice flour can be applied to produce desirable food materials.