Cereal Chem 67:261-264   |  VIEW ARTICLE

Changing the Viscoelastic Properties of Cooked Rice Through Protein Disruption.

B. R. Hamaker and V. K. Griffin. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

Our objective was to investigate whether viscoelastic properties of cooked rice are influenced by protein structure. Addition of dithiothreitol to cooking water significantly increased the stickiness as measured on an Instron universal testing machine (increase of 1.3 to 31.3 g cm) in seven of nine rice varieties. Short- and medium-grain rices were affected more than long-grain rices. Brabender viscosity was lowered when the reducing agent or proteinases were added to rice flour, but isolated rice starch was unaffected. It was concluded that the structural characteristics of rice proteins may influence rice texture.