Polysaccharide-Water Interactions — Thermal Behavior of Rice Starch

摘要: Thermal treatment of starches is used to effect functional changes. The magnitude the changes depends on duration and temperature treatment, as well water content starch. Low moisture systems ( 70%) are gelatinize paste starch, in thickening culinary sauces. Each these processes involves an interaction starch with water, yet end products functionally very different. specific temperatures times required also dependent content. Exposure high (> 150°C) for short time intervals produce puffed Rice parboiling usually carried out at much lower (100° 120°C) longer periods. pasting requires than those employed puffing, but occurs relatively quickly. Thus it appears that manipulation time, processing can a variety products. An understanding interactions parameters essential if product quality be consistent.