Comparative Study Between the McGill #2 Laboratory Mill and Commercial Milling Systems

• Published in: Cereal chemistry 2009-07, Vol.86 (4), p.470-476
• Main Authors: Graves, A.M, Siebenmorgen, T.J, Saleh, M.I
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cereal and baking product industries; color; Comparative studies; cooking quality; Food industries; functional properties; Fundamental and applied biological sciences. Psychology; grinders; length; lipid content; milling; milling quality; mills; physical properties; physicochemical properties; rice; rice bran; texture; thickness; viscosity; width
• ISSN: 0009-0352; 1943-3638
• DOI: 10.1094/CCHEM-86-4-0470

The degree of similarity between rice milled in a McGill #2 laboratory mill and commercial milling processes was evaluated using eight physical, physicochemical, and end-use properties. There was no statistical difference between the two milling systems with respect to color parameters L* and a*, final viscosity, texture, and end-use cooking properties (α = 0.05). Overall, the kernel dimensions of length, width, and thickness were less in the McGill #2 laboratory-milled rice than the same rice milled commercially. The incidence of bran streaks and peak viscosity values were each higher when the rice sample was milled commercially in 27, and 28, respectively, of the 29 samples by means comparison. The decrease in kernel dimensions and incidence of bran streaks were attributed to the more aggressive nature of the single-pass, batch milling system of the McGill #2 laboratory mill as compared with multipass, continuous milling systems that are used commercially. Finally, as surface lipid content (SLC) decreased, L* increased and a*, b*, and the incidence of bran streaks decreased for both milling systems.