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Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour
Author(s) -
Jiao Guiai,
Wei Xiangjin,
Tang Shaoqing,
Sheng Zhonghua,
Xie Lihong,
Shao Gaoneng,
Fiaz Sajid,
Hu Peisong,
Xu Qingguo
Publication year - 2018
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.201700247
Subject(s) - amylose , retrogradation (starch) , food science , starch , granule (geology) , swelling , rice flour , chemistry , solubility , population , materials science , raw material , composite material , organic chemistry , sociology , demography
Stirring is widely used to process rice flour, but its influence on the flour's functional properties is generally ignored. Here, the effect of various treatments given to the flour prepared from three cultivars contrasting for their grain amylose content is investigated. The major effect of stirring is to disaggregate the starch granules, releasing a population of small particles which are readily degraded by endogenous amylase. The presence of the small particles increases the flour's solubility, swelling power, and peak viscosity, as well as the adhesive force and springiness of the retrograded gel. It also decreases the onset and peak gelatinization temperatures and the enthalpy of the flour, as well as the hardness of the retrograded gel. Stirring aids the gelatinization of rice flour and has a negative effect on the retrogradation of the rice flour gel.