Effects of Milling Methods on Rice Flour Properties and Rice Product Quality: A Review
Tian Yu,
Sun Jing,
Li Jiaxin,
Wang Aixia,
Nie Mengzi,
Gong Xue,
Wang Lili,
Liu Liya,
Wang Fengzhong,
Tong Litao
Affiliations
Tian Yu
Institute of Food Science and Technology, Western Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Sun Jing
Institute of Food Science and Technology, Western Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Li Jiaxin
Institute of Food Science and Technology, Western Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Wang Aixia
Institute of Food Science and Technology, Western Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Nie Mengzi
Institute of Food Science and Technology, Western Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Gong Xue
Institute of Food Science and Technology, Western Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Wang Lili
Institute of Food Science and Technology, Western Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Liu Liya
Institute of Food Science and Technology, Western Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Wang Fengzhong
Corresponding author.; Institute of Food Science and Technology, Western Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Tong Litao
Corresponding author.; Institute of Food Science and Technology, Western Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
High-quality rice flour is the foundation for the production of various rice-based products. Milling is an essential step in obtaining rice flour, during which significant changes occur in the physicochemical and quality characteristics of the flour. Although rice flour obtained through mainstream wet milling methods exhibits superior quality, low production efficiency and wastewater discharge limit the development of the industry. Dry milling, on the other hand, conserves water resources, but adversely affects flour performance due to excessive heat generation. As an emerging powder-making technique, semi-dry milling offers a promising solution by enhancing flour quality and reducing environmental impact. This is achieved by minimizing soaking time through hot air treatment while reducing mechanical energy consumption to reach saturated water absorption levels. However, continuous production remains a challenge. This comprehensive review summarizes the effects of various milling technologies on rice flour properties and product qualities. It also discusses key control indicators and technical considerations for rice flour processing equipment and processes.
