This study was carried out to investigate milling's effect on the pasting properties and storage stability of dry-milled rice flour. Rice flour's moisture content was increased from 9.48% to 9.80% after going through a rice polisher, and the crude fat content of rice flour was decreased from 0.91% to 0.62% after going through a rice polisher. In the color index of rice flour, the rice polisher was only affected by yellowness. The pasting properties were verified through RVA, and it was confirmed that the use of a rice polisher had no significant effect on the pasting properties. As a result of observing the changes in fatty acid value, it was ascertained that the storage period could be increased using the rice polisher. These results suggest that the rice polisher can increase the storage period without changing the pasting properties.

Abstract
서 론
재료 및 방법
    원료곡 도정, 쌀가루 제분 및 저장
    쌀가루 이화학특성
    쌀가루의 호화특성
    통계처리
결과 및 고찰
    수분함량 및 조지방함량 변화
    지방산가 및 색도 변이
    호화특성 변이
요 약
References

• 조영제(농촌진흥청 국립식량과학원) | Youngje Jo (National Institute of Crop Science, Rural Development Administration)
• 천아름(농촌진흥청 국립식량과학원) | Areum Chun (National Institute of Crop Science, Rural Development Administration) Corresponding author
• 심은영(농촌진흥청 국립식량과학원) | Eun-Yeong Sim (National Institute of Crop Science, Rural Development Administration)
• 박혜영(농촌진흥청 국립식량과학원) | Hye-Young Park (National Institute of Crop Science, Rural Development Administration)
• 곽지은(농촌진흥청 국립식량과학원) | Ji-Eun Kwak (National Institute of Crop Science, Rural Development Administration)
• 김미정(농촌진흥청 국립식량과학원) | Mi-Jung Kim (National Institute of Crop Science, Rural Development Administration)
• 이춘기(농촌진흥청 국립식량과학원) | Choon-Ki Lee (National Institute of Crop Science, Rural Development Administration)
• 전용희(농촌진흥청 국립식량과학원) | Yong Hee Jeon (National Institute of Crop Science, Rural Development Administration)