Stirring is widely used to process rice flour, but its influence on the flour's functional properties is generally ignored. Here, the effect of various treatments given to the flour prepared from three cultivars contrasting for their grain amylose content is investigated. The major effect of stirring is to disaggregate the starch granules, releasing a population of small particles which are readily degraded by endogenous amylase. The presence of the small particles increases the flour's solubility, swelling power, and peak viscosity, as well as the adhesive force and springiness of the retrograded gel. It also decreases the onset and peak gelatinization temperatures and the enthalpy of the flour, as well as the hardness of the retrograded gel. Stirring aids the gelatinization of rice flour and has a negative effect on the retrogradation of the rice flour gel. Stirring is widely used to process rice flour, but its influence on the flour's functional properties is generally ignored. The effect of various treatments given to flour prepared from three cultivars contrasting for their grain amylose content is investigated.

+More

peak viscosity onset and peak gelatinization temperatures flours solubility swelling power retrograded retrogradation rice enthalpy of the flour hardness springiness adhesive force flours functional properties

Guiai Jiao, Zhonghua Sheng, Sajid Fiaz, Peisong Hu, Gaoneng Shao, Qingguo Xu, Xiangjin Wei, Lihong Xie, Shaoqing Tang,.Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour. 70 (1-2),.

Guiai Jiao, et al."Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour" 70

Guiai Jiao, Zhonghua Sheng, Sajid Fiaz, Peisong Hu, Gaoneng Shao, Qingguo Xu, Xiangjin Wei, Lihong Xie, Shaoqing Tang,"Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour"