Abstract The properties of flour from polished rice that had been subjected to various milling conditions were investigated. Waxy, low- and high-amylose rice were milled at different speeds (1050, 950, and 750 r/min) for different durations (20, 40 and 60 s). The swelling power was increased with milling duration and speed compared to brown rice flour. The solubility of milled waxy rice flour was substantially lower than for brown rice flour, but for milled low- and high-amylose rice flour, it was unchanged or slightly reduced. The peak viscosity of low- and high-amylose rice flour was more affected by milling duration, whereas the final viscosity was more affected by milling speed. Total milling revolutions led to greater effect on pasting properties of WRF than LARF and HARF. Milling duration was a greater determinant of thermal properties than was milling speed. Milling conditions had different effects on the digestibility of different rice flours. Milling speed had less effect on digestibility than did milling duration for waxy rice flour, but speed had a greater effect on the digestibility of low- and high-amylose rice flour. This study showed that both milling duration and speed impacted the physicochemical and digestibility properties of different rice flours, but to different extents.

中文翻译：

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碾磨速度和持续时间对米粉理化性质的影响

摘要 研究了经过不同碾磨条件的精米面粉的特性。在不同的持续时间（20、40 和 60 秒）下，以不同的速度（1050、950 和 750 r/min）碾磨糯米、低直链淀粉和高直链淀粉大米。与糙米粉相比，膨胀力随着碾磨时间和速度而增加。碾磨糯米粉的溶解度大大低于糙米粉，但碾磨低和高直链淀粉米粉的溶解度没有变化或略有降低。低和高直链淀粉米粉的峰值粘度受碾磨时间的影响更大，而最终粘度受碾磨速度的影响更大。与 LARF 和 HARF 相比，总铣削转数对 WRF 的糊化性能的影响更大。研磨持续时间是比研磨速度更大的热性能决定因素。碾磨条件对不同米粉的消化率有不同的影响。对于糯米粉，碾磨速度对消化率的影响小于碾磨时间，但速度对低和高直链淀粉米粉的消化率影响更大。这项研究表明，碾磨时间和速度都会影响不同米粉的理化和消化特性，但影响程度不同。