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KMID : 0903519850280020106
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1985 Volume.28 No. 2 p.106 ~ p.109
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Alkali Gelatinization of Rice Flours
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Abstract
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Gelatinization of Japonica (30 varieties) and J/Indica(22 varieties) rice flours in 0.2N NaOH was examined. J/Indica rica flours were easily gelatinized and showed higher viscosities at all reference points than Japonica counterparts. Viscosity development rate was not correlated with protein or amylose content. Only J/Indica rice varieties showed positive correlation between hydration rate and viscosity development rate.
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