The physicochemical properties of rice flour treated with protease (Protease-RF) and a conventional alkali steeping method (Alkali-RF) were compared with native flour. The physical properties of flour gels were assessed by rapid visco analyzer, texture analysis, and rheology with reference to their composition and impact on their starch structures by the two treatment methods. Alkali-RF exhibited shorter pasting time to peak with higher breakdown but lower setback.
|Number of pages||8|
|Publication status||Published - Jul 2013|
- rice flour