2000•Wuxi Qinggong Daxue xuebaoRequires access

Research on the Retrogradation of Rice flour Pastes with Differential Scanning Calorimetry(DSC)

Yan Zhang

Abstract

The retrogradation of rice flour pastes at low temperature has been researched in this paper, and the effects of moisture and several kinds of additives on the retrogradation of rice flour pastes are investigated. It is found that rice flour pastes stored at 4 ℃ is easier to retrogradate than that stored at 25 ℃, and the addition of 1.0% sugar ester and 1% CaCl 2 can delay the retrogradation of rice flour pastes during storage.

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Available abstract

Key concepts: Retrogradation (starch), Differential scanning calorimetry, Rice flour, Food science, Materials science, Moisture, Sugar, Starch