수분함량(12.6, 18.4, 24.4%)이 다른 벼를 각각 도정하여 pin mill로 분쇄한 건식쌀가루와 물에 침지후 roll mill로 분쇄한 습식쌀가루의 특성을 비교하였다. 벼수분 24%에서 건식제조된 쌀가루에서는 지방과 회분함량이 다른 건식쌀가루에 비하여 낮았다. 벼의 수분함량이 많을수록 건식쌀가루는 미세하게 분쇄되었고 전분입자가 떨어져나간 흔적이 쉽게 관찰되었다. 또한 백색도와 수분흡수지수가 높았고, 수분용해도지수는 낮았다. 벼수분이 많을수록 amylogram에서의 setback값은 낮았다. 건식제분된 쌀가루들은 gel consistency와 gel strength에서 차이가 없었으나 습식제분된 쌀가루에서보다 덜 consistent하였고, gel strength는 낮았다. 호화후 $7{sim}14$일 저장하였을 때 노화gel을 재호화시키는 데 필요한 enthalphy는 벼수분이 많은 건식쌀가루일수록 높았고, 습식쌀가루의 경우는 건식쌀가루보다 낮았다.
Properties of dry milled rice flours made of paddy with different moisture content (12.6, 18.4 and 24.4%) were compared with those of wet milled rice flour. Among dry milled rice flour, the higher moisture content of paddy the finer particle size and the more distinct shape of starch were observed. As the moisture content of paddy increased, L (lightness) value and water absorption index of rice flour were increased, while setback in amylogram and water soluble index were decreased. Lower gel consistency and gel strength were found in dry milled rice flours than in wet milled rice flour, while no significant difference was found among dry milled rice flours. Enthalpy for melting crystalline of retrograded gels was higher in dry milled rice flours made of paddy with 24.4% moisture content than in other dry milled rice flours. Wet milled rice flour had lower retrogradation enthalphy than dry milled rice flours.
