Effects of Dry Milling and Soaking Duration in Wet Milling on Rice Flour Properties and Steamed Rice Cake Quality

ABSTRACT This study systematically investigated the impact of dry milling (DMF) versus wet milling (WMF) with soaking durations (0–36 h) on rice flour properties and steamed rice cake (SRC) quality. Dry milling produced rice flour with irregular particle sizes, lower starch crystallinity (19.37%) and short‐range order, increasing cool‐water absorption and batter viscosity. These properties enhanced gas retention but resulted in SRCs with uneven textures and structural instability. Wet milling (0–12 h soaking) yielded uniform particles and preserved starch integrity, improving batter stability yet decreased gas holding capacity. Gradual soaking (up to 24 h) enhanced starch gelatinization, optimizing gas retention, and producing SRCs with higher specific volumes (1.52 mL/g) and uniform microstructures. Excessive soaking (36 h) caused particle aggregation, leading to dense SRCs with hardened textures. Dry milling‐induced structural defects (e.g., reduced crystallinity and short‐range order) promoted excessive hydration but hindered homogeneous gel formation. In contrast, wet milling minimized starch damage, facilitating controlled gelatinization and stable gas cell formation. Prolonged soaking (36 h) disrupted this balance through particle agglomeration and fermentation effects. These results demonstrate that 24‐h wet milling optimally balances starch preservation and functional performance, providing a practical strategy for industrial SRC production. The findings emphasize soaking duration control to prevent over‐hydration and structural degradation.