Gelatinization Properties of Rice Flour
نویسندگان
چکیده
منابع مشابه
Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment
Glutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified GRF and GRS were enhanced. Both the onset and peak temperatures of the modified samples increased while the endothermic enthalpy change decrea...
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Rice proteins were extracted from defatted rice flour. Turbidity measurement of supernatants revealed isoelectric points of albumin (pH 4.1), globulin (pH 4.3 and pH 7.9), and glutelin (pH 4.8), at which they were precipitated with 82.3 to 93.2% recovery efficiency. Prolamin did not aggregate and precipitate upon pH adjustment, but was precipitated by acetone. Denaturation temperatures (73.3, 7...
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The effect of substitution of black glutinous rice flour for normal wheat flour on batter and cake properties was determined. Black glutinous rice flour was used to substitute 30, 50, 70 and 100% of wheat flour in a control cake formulation. Experimental data showed that pasting temperature, peak viscosity, final viscosity, breakdown and setback of all black glutinous rice and mixes flour sampl...
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Rice milling plays a key factor in determining rice quality and value. Therefore accurate quality assessments are critical to the rice industry. This study was undertaken to assess the effect of exposing rice to elevated temperatures during milling, on cooked rice texture and rice flour pasting properties. Two long (Cybonnett and Francis) and one medium (Jupiter) rice (oryzae sativa L.) cultiva...
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UNLABELLED Morphological, viscoelastic, hydration, pasting, and thermal properties of starches separated from 10 different rice cultivars were investigated. Upon gelatinization, the G' values of the rice starch pastes ranged from 37.4 to 2057 Pa at 25 °C, and remarkably, the magnitude depended on the starch varieties. The rheological behavior during gelatinization upon heating brought out diffe...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2003
ISSN: 1094-2912,1532-2386
DOI: 10.1081/jfp-120021457