Effect of annealing on the physico-chemical properties of rice starch and the quality of rice noodles

• DOI: 10.1016/j.jcs.2018.10.004
• Publication Date: 2018-10-12T23:28:21Z
• Authors: Li Wang; Congnan Zhang; Zhengxing Chen; Xiaopei Wang; Kang Wang; Yongfu Li; Ren Wang; Xiaohu Luo; Yanan Li; Juan Li
• Keywords: Granule (geology); Rice flour

Abstract The effects of annealing treatment on the properties of rice starch and the quality of rice starch noodles was studied. The results demonstrate that annealing did not change the granule morphology or the crystalline pattern of the rice starch but the relative crystallinity increased from 19.18% to 23.93%. Compared to native rice starch, the solubility and swelling power of annealed rice starch decreased significantly (P