Study on gelatinization property and edible quality mechanism of rice

@inproceedings{Huang2012StudyOG,
  title={Study on gelatinization property and edible quality mechanism of rice},
  author={Ting Huang and Bo Zhu and Xuezhu Du and Bin Li and Xiaofang Wu and Shishuai Wang},
  year={2012}
}
The different quality of rice in simulated cooking process was investigated by using SEM, FT-IR, XRD, and DSC methods. The result shows that the starch granules of rice of low amylose content (AC) have more pores and cavities, which directly led to the swelling of rice starch granule. With the change in temperature, the changes in intensity and width of the IR bands showed that the variation in proportion area of crystalline to non-crystalline was related to AC of rice. According to the… CONTINUE READING