Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour

The capacity of microwave (MW)-assisted dry-heat and heat-moisture treatments to modify techno-functional properties gel viscoelasticity rice flour was studied. Flour samples at 30%, 20%, 15%, 13%, 8%, 3% moisture content (MC) were microwaved for 480 s 18W/g. MC sample unmodified by treatment. However, the 8% one most affected, along with 20% 30% samples, indicating that a small amount water can plasticize enough rearrange its biopolymers molecules (mainly starch) responsible modifications. lowest peak breakdown viscosities highest pasting temperature found in sample, which varied −58%, −89%, +8 °C respectively, from native flour. DSC revealed partial pre-gelatinization samples. Swelling power increased all after treatment, while solubility only Treatments promoted stability enhanced viscoelastic moduli, particularly MW-assisted treatment allowed modulation rheological thermal characteristics their gels.