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The effect of water activity, freezing rate, and temperature on retrogradation of gelatinized wheat flour and cooked rice.

Author(s) : RHEE C., CHOI S. G.

Summary

The effect of freezing rate, water activity and storage temperature on retrogradation of cooked wheat flour and rice was investigated. The rate of retrogradation was determined by enzymatic digestibility, differential-scanning calorimetry and near infrared reflectance spectroscopy. Correlations between water activity, storage temperature, freezing rate, ice crystal formation, and retrogradation of gelatinized wheat flour, or retrogradation of cooked rice, are shown, and data are given.

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Pages: 1994-3

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Details

  • Original title: The effect of water activity, freezing rate, and temperature on retrogradation of gelatinized wheat flour and cooked rice.
  • Record ID : 1996-1661
  • Languages: English
  • Source: New Applications of Refrigeration to Fruit and Vegetables Processing.
  • Publication date: 1994/06/08
  • Document available for consultation in the library of the IIR headquarters only.

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