Abstract
SummaryThree 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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
