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Obtaining relations between starch genetics/environment, its molecular structure, and its properties requires that the extraction of starch does not extract more small than large molecules and does minimal damage to molecular structure. There is no single study examining a range of techniques with more than one starch type and with clearly defined criteria for optimal extraction. Here two very different...
Pregelatinized starch was made from indica rice starch using a so-called “improved extrusion cooking technology” (IECT) under 30%–70% moisture content. IECT-pregelatinized starch (IPS) had higher water solubility and water absorbability compared to native starch at low temperature. For pasting properties, the breakdown and setback viscosities of IPS were significantly (p<0.05) lower than native...
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