Heat Treatments of Milled Rice and Properties of the Flours
作者： Naganori Ohisa , Katsumi Mori , Shoichi Kobayashi , Toru Takahashi , Makoto Miura
DOI: 10.1094/CC-82-0228
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摘要: ABSTRACT The effects of autoclave and oven treatments on the gelatinization rice flour rheological characteristics its pastes were studied by differential scanning calorimetry (DSC), rapid viscoanalysis (RVA), rotational viscometry. Flours from autoclave-treated (ATR) oven-treated (OTR) prepared, respectively, heating at 120°C for 60 min 160°C followed drying (ATR sample), grinding 2.2–12.9% moisture content. dispersions adjusted between pH 6.3 2.8 using 0.2M citrate buffer. retort processing in water done 20 either once or twice. peak temperature (PT To) corresponding to amylose-lipid complexes (Tp3) ATR increased compared with OTR UTR flour. This indicates that internal structures starch granules became more stable heat acid, even though damaged content of...
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