Rice starch vs. rice flour: Differences in their properties when modified by heat–moisture treatment

Starch and flour from the same rice grain source (with 20, 25 and 30% moisture content) were exposed to heat–moisture treatment (HMT) at 100 °C for 16 h in order to investigate whether there were differences in their susceptibility to modification by HMT and, if any, to determine the main causes of the differences. HMT had a far greater effect on paste viscosity of flour than of starch. A significant increase in paste viscosity after removal of proteins from HMT flour – as well as images of fast green-stained HMT flour gels – indicated that an important role was played by proteins in affecting properties of the modified samples. Greater effects of HMT on thermal parameters of gelatinization and gel hardness values of flours were observed – more so than those for starches. Following this observation, it was ascertained that components in rice flour other than rice starch granules also underwent alterations during HMT.