To investigate the effects of milling methods on the properties of rice flour and steamed rice cakes (SRCs), dry, semi-dry, and wet milling methods were compared. Damaged starch, particle size distribution, water hydration properties, gelatinization properties, gel strength, thermal properties, glass transition temperature, dynamic rheological properties of rice flour, sensory and textural properties of SRCs were evaluated. Semidry-milling rice flour (SF) had much less damaged starch and smaller particle size compared with dry-milling rice flour (DF). The pasting, hydration, and rheological pr...
