Alkali gelatinization of starches isolated from various hydration groups of milled rice
1986
Kim, S.K. (Tankook Univ., Seoul (Korea R.). Dept. of Food Science and Nutrition) | Chung, H.M. (Gijun Junior Coll., Chonju (Korea R.). Dept. of Home Economics)
Viscosity development pattern, in aqueous sodium hydroxide, of rice starches isolated from various groups of milled rice was investigated. The maximum viscosity and viscosity development rate of Japonica rice starches at a given alkali concentration were lower than those of J/Indica counterparts. The difference in the viscosity development rate of starches by increment of 0.1N (0.02 meq/g) was greater in J/Indica rice starches in comparison with Japonica ones. Viscosity of rice starch was not correlated to that of rice flour and to hydration rate of milled rice
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