Effect of different crushing method on the quality of rice

In order to obtain influences of different crushing methods on the quality of rice,rice flour were prepared by dry and semi-dry milling crushing methods at low temperature. Physical and chemical detection combined with Rapid Viscosity Analyzer,texture analyzer and optical microscope were used to determinate the physical and chemical indicators,gelatinization properties,texture and microstructure of the rice flour. The results showed that original protein content of 6.60%, 6.09%, 7.06%,6.86% by four different varieties of rice(Zhen Gui,Shuang Gui,GuiChao and Vietnam rice) increased significantly to 7.55%,6.67%, 7.58% and 9.05% (p<0.05), and original content of damaged starch of 8.2%, 7.9%, 8.5% and 7.2% reduced significantly to 4%,3.8%,4.3% and 3.3% (p<0.05) compared with dry milling crushing method.And the rice flour made by semi-dry milling crushing method at low temperature had lower gelatinization temperature,lower breakdown value, better thermal stability of paste and gel hardness of gelatinization and structure characteristics value.In addition,the shape of rice flour surface was relatively flat and less damage under the microscope.