Premium
Degree of Gelatinisation of Cooked Rice
Author(s) -
Birch G. G.,
Priestley R. J.
Publication year - 1973
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19730250308
Subject(s) - amylose , degree (music) , starch , food science , chemistry , mathematics , physics , acoustics
A method for determining degree of gelatinisation of rice starch or rice flour, based on the amylose/iodine blue value after dispersion in alkali, has been developed. The method can be used to follow the course of cooking of rice under different conditions, and has been checked against a novel infrared technique for relating degree of gelatinisation to the phenomenon of hydrogen bonding.