High-protein rice is nutritional, but its taste attributes are inferior to low-protein rice. Many documents correlate with gelatinization and retrogradation properties. This study investigated the changes in properties of low- high-amylose reconstituted flour (RRF) added different fractions proteins extracted from high-protein The addition protein decreased RVA (rapid viscosity analyzer) parame...

Starch properties and structure of a wheat mutant (WRS-1) high in resistant starch (RS) was compared to that of the wild type (Sumai No.6). In cooked hot flour and retrograded flour, the amounts of RS in mutant WRS-1 were 7.8 and 9.4 times of wild type (0.5 in hot flour and 0.6 in retrograded flour), respectively, and correspondingly the slower and incomplete starch hydrolysis was also in both ...

A comparison was made between the structure and physicochemical properties of starches extracted from five normal and one naked cultivar of oat. There was little difference in the molecular size or polydispersity of the native amylose and amylopectin determined by gel permeation chromatography (GPC), or in the unit chain distribution of isoamylasedebranched amylopectin, where three peaks were r...

Abstract Native starch is subjected to various forms of modification improve its structural, mechanical, and thermal properties for wider applications in the food industry. Physical, chemical, dual modifications have a substantial effect on gelatinization starch. Consequently, this review explores compares different methods applicable industry their such as onset temperature ( T o ), peak p end...

starch is a versatile and useful polymer having physicochemical properties that can be altered by chemicals or enzymatic modification and/or physical treatment. native starches possess many disadvantages that decrease their application and industrial use, but could be modified to obtain the desired properties to meet industrial needs for a wide range of starch applications. physically modified ...

A rigid paste of starch and water is responsible to an important degree for the physical properties of baked products made with wheat flour. Starch constitutes about 55 per cent of the weight of the starch-water fraction of bread dough and about 35 to 40 per cent of that of muffin and cake batters. The ratio of starch to its own combined water is even higher than these figures indicate because ...

This study aimed to estimate the effects of extrusion variables on extruded aquafeed water solubility using a starch gelatinization model. A new equation was derived from classical degree model calculate solubility. After considering data five formulations, average absolute deviation (AAD) 7.97% for extrudate and 2.24% index. In most cases, index increased with an increase in process screw spee...