EFFECT OF PROTEIN ON THE RHEOLOGICAL PROPERTIES OF RICE FLOUR

The rheological properties of rice flour during pasting, cooling and reheating were measured. The effect of protein on the rheological characteristics during temperature sweeping was studied. The results indicated that protein decreased the temperature of the start of the pasting, at the same time making the pasting of the rice flour difficult through competition with starch granules. A high protein content in rice is helpful to increase heat-resistant capacity and keep the hardness and stickiness of the gel when the temperature is changed. It was also deduced that rice with a high protein content needs more water to cook and the hardness and stickiness of the cooked rice were more stable than rice with a lower protein content when subjected to a change in temperature.