Generally, most milled rice is consumed as cooked grain. Nevertheless, a steady increase in new processes and products involving rice flour as a fundamental ingredient can be observed, which imposes a need for deeper knowledge of the properties of milled rice flours. The objective of this study is to investigate the effects of combinations of milling speed (750, 950, and 1,050 r/min) and milling time (20, 40, and 60 s) on the rheological and gel textural properties of waxy, low‐, and high‐amylose rice of flour.

中文翻译：

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碾磨影响米粉的流变学和凝胶质地

通常，大多数碾米以煮熟的谷物的形式消费。然而，可以观察到以米粉为基本成分的新工艺和产品的稳定增长，这需要对米粉的特性有更深入的了解。本研究的目的是研究研磨速度（750、950和1,050 r / min）和研磨时间（20、40和60 s）的组合对蜡质低粘度蜡的流变学和凝胶质地的影响和面粉的高直链淀粉米。