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.