Study on the Rertogradation Properties of Instant Rice

Abstract

Abstract: The retrogradation properties of instant rice during storage were studied.Results indicated that onset glass temperature was increased,and glass temperature range was decreased with storage time.Crystallization properties were changed slightly,but the change of crystallization degree was not obvious.Crystal melt temperature had little increased during storage.Inner water diffuse coefficient of instant rice during rehydration was decreased obviously with storage time.The onset glass temperature that influenced water diffuse coefficient strongest was the most important factor to the rethogradation of instant rice.

Key words: , Instant rice Retrogradation

XIONG Shan-Bai, Zhao-Si-Ming, Zhang-Sheng-Hua. Study on the Rertogradation Properties of Instant Rice[J]. FOOD SCIENCE, 2001, 22(10): 18-21.

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Study on the Rertogradation Properties of Instant Rice

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