Modeling Starch Gelatinization Kinetics of Milled Rice Flour

ABSTRACT Milled long‐grain rice samples were evaluated by differential scanning calorimetry (DSC) to determine the kinetics of starch gelatinization. The experiments were conducted with milled rice flour with a 10.6% degree of milling. DSC thermograms were obtained from 35 to 110°C using heating rat...

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Bibliographic Details
Published in:Cereal chemistry 2000-03, Vol.77 (2), p.145-147
Main Authors: Ojeda, Carlos A., Tolaba, Marcela P., Suárez, Constantino
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
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Summary:ABSTRACT Milled long‐grain rice samples were evaluated by differential scanning calorimetry (DSC) to determine the kinetics of starch gelatinization. The experiments were conducted with milled rice flour with a 10.6% degree of milling. DSC thermograms were obtained from 35 to 110°C using heating rates between 1°C/min and 15°C/min. The rate constants were evaluated, and two activation energies were found for different temperature ranges. At
ISSN:0009-0352
1943-3638
DOI:10.1094/CCHEM.2000.77.2.145