A Comparison of Selected Quality Attributes of Flours: Effects of Dry and Wet Grinding Methods

Studies were conducted on the selected quality attributes of rice flour obtained by dry and
wet grinding methods. Raw and parboiled rice have been dry ground at a moisture content
of 12%, while wet grinding is performed at 30%. The functional properties of ground samples
and doughs made out of the flours were characterized. The damaged starch contents in
the dry ground rice flour were 21.5 and 22.6% for raw and parboiled samples, respectively;
whereas, these were only 8.7 and 9.5% for wet ground samples. The dry ground rice flour
formed sticky dough having high stickiness values but it was less cohesive in nature compared
to those of wet ground samples. The doughs made from wet ground rice were more
adhesive than the dry ground samples; the former was suitable for forming extrusion processing
for preparing various convenience foods like pasta and noodles.