a b s t r a c tThis study aimed to develop the expansion property of rice flour using a 2 2 complete factorial experimental design, investigating the effects of sodium bisulphite concentration and pH on the expansion capacity, carbonyl and carboxyl contents and viscoamylographic behaviour. The sodium bisulphite concentration and pH influenced the development of the expansion property of the lactic acid treated rice flour, presenting the best volumes at pH 4 with 2.18 and 7.82 g/100 g sodium bisulphite. In order to express the highest specific volume, the proportion between the carbonyl and carboxyl groups was more important than the sum of the two, the best proportion being between 0.3 and 0.4 carbonyl and between 0.6 and 0.7 carboxyl. The chemical modification using lactic acid and sodium bisulphite affected the maximum viscosity of the rice flour, but did not influence the minimum or final viscosities.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.