Effect of pH, corn starch and phosphates on the pasting properties of rice flour Original Research Article

Pasting properties of rice flour were studied with the Brabender visco-amylograph using a non-waxy Chinese rice flour with intermediate amylose content, medium gel consistency and high birefringence-endpoint temperature (BEPT). The effect of pH, corn starch and phosphates including sodium tripolyphosphate (STP) and sodium phosphate dibasic (SPD) on the pasting characteristics of rice flour was investigated. The corresponding rice flour noodles were evaluated by sensory analysis for hardness and slipperiness. Cooking loss and swelling index of rice flour noodles were also determined.