Rice starches mechanical method

RVA curves compare commercial rice starch prepared by traditional alkali methods and rice starches prepared by the mechanical method. In the case of common rice starches, the onset of pasting appears to occur earlier (at lower temperature) and the final cooled viscosity appears to be lower for the starches prepared using alkaline conditions. The latter differences may be due to either rice type or the effect of alkali on granules. In the case of waxy rice starches, mechanically produced starches, in... 

Rice starch is preferably prepared from broken rice for economic reasons, as discussed above. There are currently two commercial methods of rice starch isolation traditional and mechanical. The traditional method involves alkali solubilization of rice protein, while the mechanical method releases starch via a wet-milling process. 

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