Effect of pH, corn starch and phosphates on the pasting properties of rice flour

Effects of lactic acid fermentation on FT-IR and pasting properties of rice flour

“…The setback of the rice flour was halved from 3000 cP to 1470 cP after the lactic acid fermentation, and the breakdown was decreased from 772 cP to 673 cP (average). Similar phenomena were also observed in rice flour when the rice flour was kept in a lower pH condition (Wang, Sun, Zeng, & Lu, 2000) and in corn starch when the corn starch was steeped in lactic acid solution (Haros, Perez, & Rosell, 2004).…”

Effects of acetic acid on the rice gelatinization and pasting properties of rice starch during cooking

“…The values of minimum and Wnal viscosity and consistency signiWcantly decreased as acetic acid concentration increased, and that of breakdown increased. Wang, Sun, Zeng, and Lu (2000) also reported that acidic suspension of rice Xour exhibited larger breakdown and lower Wnal viscosity using a Brabender amylography.…”

Physicochemical Properties of Starch and Flour from Different Rice Cultivars

“…Rice cultivars (Wang et al 2002;Sodhi and Singh 2003;Iturriaga et al 2004;Cameron et al 2007;Singh et al 2007;Zhong et al 2009;Lu et al 2009), rice starch composition and structure (Vandeputte and Delcour 2004;Park et al 2007;Ibáñez et al 2007;Tukomane and Varavinit 2008;Nakorn et al 2009;Matalanis et al 2009), additives (Seow et al 1996;Liang and King 2003;Mandala and Bayas 2004;Noisuwan et al 2007;Zhou et al 2007;Ohishi et al 2007;Wu et al 2009;Tian et al 2009;Banchathanakij and Suphantharika 2009;Viturawong et al 2008), processing method (Bao et al 2005;Devi et al 2009), and storage conditions can significantly influence the physicochemical properties of rice starch. On the other hand, many factors affect the physicochemical properties of rice flour or flour gels, such as rice cultivars (Iturriaga et al 2004), amylose content (Varavinit et al 2003), proteins (Teo et al 2000;Sun et al 2008;Marco and Rosell 2008), lipid and moisture (Dautant et al 2007), processing methods (Bao et al 2005;Ahmed et al 2007), prolamin (Baxter et al 2004), pH and phosphates (Wang et al 2000), hydrothermal treatment (Lai 2001), milling methods (Kadan et al 2008), storage conditions …”