The Properties of Extruded Pregelatinized Starch and the Effect of Its Addition on the Quality of Steamed Brown Rice Cakes
Pregelatinized rice starch was prepared by extruding rice starch with different moisture content (45%, 25% and 18%), and its molecular weight, crystallinity, gelatinization degree, water absorption index, water solubility index and cold paste viscosity were determined. Meanwhile, the effects of preg...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100050 |