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Milling of rice grains: Effects of starch/flour structures on gelatinization and pasting properties

✍ Scribed by Hasjim, Jovin; Li, Enpeng; Dhital, Sushil

Book ID
120240835
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
451 KB
Volume
92
Category
Article
ISSN
0144-8617

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Gelatinization and pasting properties of
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## Abstract Rice starch was modified with various levels of 2‐octen‐1‐ylsuccinic anhydride (OSA). Treatments with OSA at 3, 5, and 10% resulted in starch derivatives with 0.016, 0.033, and 0.070 degrees of substitution (DS( respectively. Thermovisco properties of the derivatives were investigated b