Impacts of Protein from High-Protein Rice on Gelatinization and Retrogradation Properties in High- and Low-Amylose Reconstituted Rice Flour

Impacts of Protein from High-Protein Rice on Gelatinization and Retrogradation Properties in High- and Low-Amylose Reconstituted Rice Flour

High-protein rice is nutritional, but its taste attributes are inferior to low-protein rice. Many documents correlate its taste attributes with its gelatinization and retrogradation properties. This study investigated the changes in gelatinization and retrogradation properties of low- and high-amylo...

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Bibliographic Details
Main Authors: Yitong Zhao, Xianggui Dai, Enerand Mackon, Yafei Ma, Piqing Liu
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Agronomy
Subjects:
reconstituted rice flour
retrogradation
gelatinization
thermal properties
Online Access:https://www.mdpi.com/2073-4395/12/6/1431

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