Cereal Chem 49:343 - 345.  |  VIEW ARTICLE
Action of Bacterial Alpha-Amylase on Gelatinization Characteristics of Waxy-Rice Flour.

M. E. Tawfik and R. M. Attia. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

Under conditions of the Brabender Viscograph, bacterial alpha-amylase was more effective in its liquefying action on pastes of waxy-rice flour than on those of normal rice starch. Digestion of waxy-rice flour at 36 C. for 100 min. without enzyme decreased gelatinization time but increased maximum viscosity. This digestion was without important effects on the action of the amylase at 0.4 and 2.0 SKB units. Digestion of the flour at 57 C. for 30 min. without enzyme increased gelatinization time and decreased viscosity. With enzyme at 0.4 SKB unit, this digestion gave lower paste viscosity than other treatments at the same enzyme level.