Effect of Size Reduction Processes on Rice Flour Properties and the Quality of their Bakery Products

Currently, there is an incremental demand for ricebased products among health-conscious consumers in the dynamic food market. The method and the machinery used in the size reduction processes have a crucial impact on the physicochemical properties of rice flour, thereby affecting the quality and consistency of the final products. Consequently, certain starch modification techniques can be implemented to eliminate some baker-unfriendly properties associated with rice flour. This brief review is focusing on literature pertaining to different rice milling techniques, certain physicochemical and functional flour properties, a comparison of rice flour properties relevant to different rice milling techniques, the relationship between different rice flour properties and their effect on the quality of bakery products, and finally the improvement of flour properties by different starch modification techniques.