Starch fine molecular structures as driving factors for multiphasic starch gelatinization property in rice flour
ChengLi,XueerYi,ChuantianYang,EnpengLi
Abstract
Although the gelatinization property of isolated rice starch has been investigated in terms of its relationship to starch fine molecular structures, it remains unclear how these structures determine the gelatinization property of rice flour. The gelatinization properties of 10 rice flours with varying chain-length distributions were thus studied.
