Thermal and physicochemical properties of rice grain, flour and starch.

@article{Singh2000ThermalAP,
  title={Thermal and physicochemical properties of rice grain, flour and starch.},
  author={Vasudeva Singh and Hiroshi Okadome and H. Toyoshima and Seiichiro Isobe and Ken'ichi Ohtsubo},
  journal={Journal of agricultural and food chemistry},
  year={2000},
  volume={48 7},
  pages={2639-47}
}
Three types of rices, namely, Thailand rice (Indica), Nipponbare (Japonica), and Himenomochi (Japonica waxy), in grain, flour, and starch forms have been studied for their thermal and physicochemical properties. In grain form, Indica was slender and Japonica rices were bold and thick. Indica had the highest protein and amylose equivalent. Protein contents in isolated starches varied from 0.2 to 0.9%. Cooked Indica grain was hardest and waxy rice was softest; stickiness was highest in Japonica… CONTINUE READING