Pasting Characteristics of Raw Rice Flour Obtained from Various Mill Types

There is lack of information about the influence of particle size on the physico-chemical properties of Indian varieties of raw rice flour; the principal ingredient used for the preparation of several indigenous foods. In this study, the effect of varying mill types (hammer, pin, combined pin and hammer, burr mill and, mixer grinder) on the pasting behavior of IR-20 raw rice flour was studied. Peak, hot paste, setback and final viscosity were observed to vary for individual mill types, for three different milling times (30, 60 and 120 seconds). The results were correlated withthe quality of starch and the data will be valuable for selection of mill types for preparation of rice flour for specific foods.