Effect of pH, corn starch and phosphates on the pasting properties of riceflour

Pasting properties of rice flour were studied with the Brabender visco-amyl ograph using a non-waxy Chinese rice flour with intermediate amylose conten t, medium gel consistency and high birefringence-endpoint temperature (BEPT ). The effect of pH. corn starch and phosphates including sodium tripolypho sphate (STP) and sodium phosphate dibasic (SPD) on the pasting characterist ics of rice flour was investigated. The corresponding rice flour noodles we re evaluated by sensory analysis for hardness and slipperiness. Cooking los s and swelling index of rice flour noodles were also determined. (C) 2000 E lsevier Science Ltd. All rights reserved.