title: Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment.
abstract: Glutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified GRF and GRS were enhanced. Both the onset and peak temperatures of the modified samples increased while the endothermic enthalpy change decreased significantly (p < 0.05). Meanwhile, dry heating remarkably increased the apparent viscosities of both GRF and GRS. Importantly, compared with GRS samples, the storage modulus (G') and loss modulus (G") values of modified GRF increased more greatly and the tanδ values decreased more remarkably, indicating that the dry-heat treatment showed more impact on the GRF and a higher viscoelasticity compared with GRS. Our results suggest the dry-heat treatment of GRF is a more effective method than that of GRS, which omits the complex and tedious process for purifying GRS, and thereby has more practical applications in the food industry.
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China.
authors.forename: Yang
authors.initials: Y
authors.lastname: Qin
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China.
authors.forename: Chengzhen
authors.initials: C
authors.lastname: Liu
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China.
authors.forename: Suisui
authors.initials: S
authors.lastname: Jiang
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China.
authors.forename: Jinmiao
authors.initials: J
authors.lastname: Cao
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China.
authors.forename: Liu
authors.initials: L
authors.lastname: Xiong
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China.
authors.forename: Qingjie
authors.initials: Q
authors.lastname: Sun
mesh_terms: D005433:Flour / Q000032:analysis / Q000592:standards; D005511:Food Handling / Q000379:methods*; D005615:Freezing; D006358:Hot Temperature; D012275:Oryza / Q000737:chemistry; D033081:Shear Strength; D013213:Starch / Q000592:standards; D014783:Viscosity
chemical_list: D013213:Starch