Characteristics of pregelatinized ae mutant rice flours prepared by boiling after preroasting

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 19, 2011, Pages 10665-10676

  Nakamura, Sumiko ^a   Satoh, Hikaru ^b   Ohtsubo, Ken'Ichi ^a  

^a NIIGATA UNIVERSITY   (Japan)

^b KYUSHU UNIVERSITY   (Japan)

Author keywords

ae mutant; pasting properties; resistant starch; rice boiled after preroasting

Indexed keywords

AE MUTANT; AMYLASE ACTIVITY; BIOFUNCTIONALITY; CHEMICAL COMPONENT; GLUCANS; GLUCOSE CONTENT; HIGH QUALITY; JAPONICA RICE; LOW DEGREE; MILLED RICE; PASTING PROPERTY; PASTING TEMPERATURE; RESISTANT STARCH; RICE BOILED AFTER PREROASTING; RICE CULTIVARS; RICE FLOUR; RICE GRAINS; RICE PRODUCTS; STARCH-BRANCHING ENZYMES;

CALCINATION; ENZYMES; GELATION; GLUCOSE; PHASE TRANSITIONS; STARCH;

GRAIN (AGRICULTURAL PRODUCT);

1,4 ALPHA GLUCAN BRANCHING ENZYME; AMYLOSE; GLUCOSE; STARCH; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; DIABETES MELLITUS; FLOUR; GENETICS; GLYCEMIC INDEX; HEAT; MUTATION; RICE;

1,4-ALPHA-GLUCAN BRANCHING ENZYME; AMYLOSE; DIABETES MELLITUS; FLOUR; GLUCOSE; GLYCEMIC INDEX; HOT TEMPERATURE; MUTATION; ORYZA SATIVA; PLANT PROTEINS; STARCH;

JAPONICA; LYCOPERSICON ESCULENTUM;

EID: 80053555283     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200973x     Document Type: Article

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