Influence of Reheating Method and Water Content on Change of the Physicochemical Properties of Retrograded Rice Starch

The effect of the reheating method (microwave, autoclave and steam) and water content (65, 75, 85 and 95%) on change of the physicochemical properties of retrograded rice starch was investigated. The increment of gelatinization after heat treatment in the autoclave was the highest (44.9% at 95% wate...

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Veröffentlicht in:	Die Stärke 2009-09, Vol.61 (9), p.520-527
Hauptverfasser:	Han, Sung-Hee, Kim, Min-Jung, Lee, Seog-Won, Rhee, Chul
Format:	Artikel
Sprache:	eng
Schlagworte:	Autoclave Microstructure Reheating method Retrograded rice starch Water content
Online-Zugang:	Volltext
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