Abstract
The effects of soaking time of nonwaxy rice and particle size of rice flour on the properties of nonwaxy rice flour after steeping at room temperature were investigated. Nonwaxy rice was soaked at 20$^{\circ}C$ for 0, 1, 12, or 24hr, dried at room temperature and milled. Nonwaxy rice flours were passed through 45 mesh or 100 mesh sieve, and were compared for the properties depending on the particle size and soaking time. The particles of rice flour were separated into 10$\mu\textrm{m}$∼30$\mu\textrm{m}$ and 40$\mu\textrm{m}$∼80$\mu\textrm{m}$ groups, and the amount of large particle size(40$\mu\textrm{m}$∼80$\mu\textrm{m}$) was greater in the flour sieved through 45 mesh than 100 mesh sieve. The protein and ash contents decreased and amylose contents increased as the soaking time increased. The water-binding capacity increased rapidly up to 1 hr of soaking and increased slowly thereafter. The swelling power and the solubility increased with temperature rising in the range of 65$^{\circ}C$∼95$^{\circ}C$, and these two properties increased rapidly up to 12 hr of soaking. Peak viscosity and breakdown of the pastes prepared with 12 hr-soaked nonwaxy rice flour were higher than those with 1 hr-soaked ones, while the setback and viscosity at 95$^{\circ}C$ of 12 hr-soaked ones were lower than 1hr-soaked ones.
