Effects of Soaking and Particle Sizes on the Properties of Rice Flour and Gluten-free Rice Bread

摘要: To investigate the effect of soaking and particle sizes on properties rice flour gluten-free bread, wet-milled (WRF, dried at 20oC) dry-milled flours (DRF) were passed through sieves (45 or 100 mesh). Soaking grains affected size distribution same screen. The L b values WRF higher than those DRF not changed with decreasing sizes, but increased decreased values. initial pasting temperatures setback viscosities both sizes. swelling powers 100℃ in DRF, maintained WRF. Starch granules observed surface particles apparent viscosity paste exhibited 3-5 times that DRF. Thus, wet milled smaller (φ<150 μm) showed better for making bread.