A method for determining degree of gelatinisation of rice starch or rice flour, based on the amylose/iodine blue value after dispersion in alkali, has been developed. The method can be used to follow the course of cooking of rice under different conditions, and has been checked against a novel infrared technique for relating degree of gelatinisation to the phenomenon of hydrogen bonding.
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Birch et al. (1973) studied this question.
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