Physicochemical properties of protease-treated rice flour

Suchanaya Dorglamud, Prisana Suwannaporn, Tzou-Chi Huang, Richard Tester

Research output: Contribution to journalArticle

Abstract

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.
Original languageEnglish
Pages (from-to)613-620
Number of pages8
JournalStarch/Stärke
Volume65
Issue number7-8
DOIs
Publication statusPublished - Jul 2013

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Keywords

  • protease
  • rice flour
  • rheology

Cite this

Dorglamud, S., Suwannaporn, P., Huang, T-C., & Tester, R. (2013). Physicochemical properties of protease-treated rice flour. Starch/Stärke , 65(7-8), 613-620. https://doi.org/10.1002/star.201200183