Effect of Corn Starch on Gel Properties of Rice Flour

Corn starch is a kind of grain with low price and high purity.To understand the effect of corn starch on the processing of rice products, the pasting properties of corn starch on rice flour were analyzed by rapid visco analyzer, so as to study the gel qualities with texture and micro structure.The results showed that the amylose content of RF/CS mixtures increased with the increasing of corn starch, the solubility and swelling power dramatically reduced.Also the breakdown value and setback value significantly decreased with the increase of the corn starch, what's more, both the values reached the minimum at the content of 20%.For the gel, the water holding capacity increased while the weight loss ratio decreased.The gel had the highest spring and chewiness when the corn starch content was at 20%, what's more, the microstructure was the most regular.The amylose content was significantly negatively related with solubility and swelling power.The water holding capacity and weight loss ratio of gel were significantly related with amylose content and hydration properties of RF/CS mixtures, the spring of gel was significantly related with pasting characteristic.