Differential Scanning Calorimetry of Whole

Cereal Chem. 66(4):317-320 The thermal properties of whole grain milled rice and milled rice flour samples. Gelatinization enthalpies were about 40% greater in whole grain were investigated by differential scanning calorimetry. Thermal curves rice compared to rice flour for each variety. Heating rate studies conducted were obtained on representative long, medium, short, and very low amylose on the long-grain variety (Lemont) at rates of 0.171.33 C/ min varieties over the temperature range of 20 to 1100C. All whole grain (10-800C/hr) continued to show two gelatinization endotherms, although samples showed two endothermic transitions associated with starch some thermal parameters changed with heating rate. The results show gelatinization whereas comparable flour samples exhibited only one that the thermal curves for whole grain rice are considerably different endotherm. The gelatinization temperatures for all long, medium, and from comparable flour samples, and these results are discussed in terms short varieties decreased with decreasing grain length. Gelatinization onset of the structural integrity of whole grain rice in determining its thermal temperatures for all samples were similar within each variety, but peak properties. gelatinization temperatures were 1317°C higher in the whole grain Thermal analysis of rice starch and milled rice flour by differential scanning calorimetry (DSC) has been carried out by several investigators to study gelatinization phenomena of these starchor flour-water systems (Biliaderis et al 1980, 1986a,b; Maurice et al 1985; Nakazawa et al 1984; Russell and Juliano 1983). Their studies showed that varying the water content of the starch or flour significantly alters the thermal properties. To account for the multiple-melting thermal profiles, Biliaderis et al 'Presented in part at the AACC 73rd Annual Meeting, San Diego, CA, October 1988. 2 USDA, ARS, Southern Regional Research Center, P.O. Box 19687, New Orleans,