Titre :
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Modeling starch gelatinization kinetics of milled rice flour
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Auteurs :
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C. Ojeda ;
M. Tolaba ;
C. Suarez
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Type de document :
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article/chapitre/communication
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Année de publication :
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2000
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Format :
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p. 145-147
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Langues:
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= Anglais
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Catégories :
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PHYSIQUE ETAT DE LA MATIERE
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Mots-clés:
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AMIDON
;
RIZ
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Résumé :
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Milled long-grain rice samples were evaluated by differential scanning calorimetry (DSC) to determine the kinetics of starch gelatinization. The experiments were conducted with milled rice flour with a 10.6% degree of milling. DSC thermograms were obtained from 35 to 110 °C using heating rates between 1 °C/min and 15 °C/min. The rate constants were evaluated, and two activation energies were found for different temperature ranges. At
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Source :
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Cereal chemistry, vol.77, n°2
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