Properties of pregelatinized rice flour made by hot air or gum puffing
Journal
International Journal of Food Science and Technology
Journal Volume
39
Journal Volume
39
Journal Issue
2
Journal Issue
2
Pages
201-212
Start Page
201
End Page
212
ISSN
09505423
Date Issued
2004-02
Author(s)
Cheng, Hsiao-Hsien
Abstract
Three varieties of rice, TCW 70, TN 67 and TCN 1, with an amylose content of 1.0, 20.3 and 32.0%, were used to produce pregelatinized rice flour by using hot air fluidized-bed puffing or gun-puffing methods. Serious molecular degradation was introduced by the gun-puffing process. However, there were no significant differences in the molecular weights of rice flour before or after the hot air fluidized-bed puffing process. Pasting properties of pregelatinized rice flours were dependent on the rice variety and the types of pretreatment, and were significantly affected by the puffing method. Hydrothermal pretreatment had different effects on the pasting and hydration properties of pregelatinized rice flour, depending on whether it was made from waxy or non-waxy rice. Various properties of pregelatinized rice flour could be attributed to the combined effects of gelatinization, retrogradation and degradation of starch molecules during processing.
Subjects
Amylose content
Expansion ratio
Gel permeation chromatography
Hydration
Pasting
SDGs
Type
journal article