Exploration of the fitting of Peleg equation and its application in the semidry milling of the glutinous brown rice

In the semi-dry milling of rice, soaking is of great importance for the characters of rice flour. In this paper, the water absorption kinetics, hardness changes and related physicochemical properties of the glutinous brown rice (GBR) flour during soaking were studied to fit the Peleg equation. Different conditions (20–45 °C, 0–12 h) were used in the soaking process of the GBR. The migration and distribution of water in the GBR during soaking process was analyzed by the low-field nuclear magnetic resonance (LF-NMR). Then, the regulation of water absorption at different temperatures was fitted to the Peleg equation, and the quality differences of the GBR flour obtained under different soaking conditions were successfully predicted by this equation. The results showed that the primary state of water in the soaking process of GBR was weakly bound water and the water content when reaching the adsorption equilibrium was about 60%. Through the prediction of this equation, the damaged starch contents of the prepared GBR flour under various conditions were between 2% and 3%. This study provide a significant guidance method through fitting the Peleg equation for the milling process of the cereal flour.