Delayed Effect of Superheated Steam Treatment on Starch Retrogradation of Rice Cake After Storage by Modifying Starch Chain-Length Distribution in Rice Flour

Delayed Effect of Superheated Steam Treatment on Starch Retrogradation of Rice Cake After Storage by Modifying Starch Chain-Length Distribution in Rice Flour

This study investigated the effects of superheated steam (SS) treatment on the physicochemical properties of rice flour and the subsequent impact on rice cake quality. The SS-180 resulted in higher final viscosity and significantly increased pasting time and the temperature of rice flour (<i>p...

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Bibliographic Details
Main Authors: Ruge Cao, Zixiu Zhang, Xishuang Wang, Chen Xia, Yongqiang Cheng, Zhiwei Wang, Ju Qiu
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Molecules
Subjects:
superheated steam
pasting property
rice starch retrogradation
storage
Online Access:https://www.mdpi.com/1420-3049/29/22/5253
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