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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #241065
Title: Annealing properties of rice starch.

Author
item Shih, Frederick
item Daigle, Kim

Submitted to: Rice Technical Working Group Meeting Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 12/1/2005
Publication Date: 2/20/2006
Citation: Shih, F.F., Daigle, K.W. 2006. Annealing properties of rice starch. Rice Technical Working Group Meeting Proceedings.

Interpretive Summary:

Technical Abstract: Thermal properties of starch can be modified by annealing, i.e., a pre-treatment in excessive amounts of water at temperatures below the gelatinization temperatures. This treatment is known to improve the crystalline properties, and is a useful tool to gain a better control of the functional properties of the starch.