Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 204: The Effect of Different Particle Size Distribution on the Quality of Rice Flour
Foods doi: 10.3390/foods15020204
Authors:
Qinghua Yue
Xiya Song
Yuxia Yang
Jingwen Qin
Yue Li
Xunda Wang
Jiangtao Lin

Rice flour, as an essential food ingredient, exhibits processing and end-use properties that are critically influenced by its particle size distribution (D10, D50, D90). This study systematically investigates the effect of varying particle size fractions on the chemical composition, color, water absorption, pasting behavior, thermal properties, and rheological characteristics of rice flour. Our results indicate no statistically significant differences in the major chemical constituents across different particle size ranges (p > 0.05). However, finer particles demonstrated increased whiteness (89.94 to 90.52) and higher levels of damaged starch. A consistent decline was observed in several pivotal parameters—including peak viscosity, final viscosity, breakdown, setback, onset temperature, peak temperature, conclusion temperature, gelatinization enthalpy (ΔH), storage modulus (G′), and loss modulus (G″)—with decreasing particle size, although only marginal variations were noted for the finest D and E fractions. Notably, the coarsest fraction exhibited the highest gelatinization enthalpy (ΔH = 11.12 J/g). These findings elucidate the fundamental role of particle size distribution in modulating the multifunctional properties of rice flour, providing a theoretical foundation for its targeted application and quality optimization in food industry practices.