Microscopic observation and DSC differential thermal analysis methods were used to analyze the particle characteristics of the samples and study the rice gelatinization characteristics. When the moisture content of rice flour (mass is recorded as 100%) is 80%, 100%, and 150% respectively, the starting temperature t0, vertex temperature tp and end temperature tc of crystal melting are basically the same, and the melting enthalpy of rice flour gradually increases. High; when the moisture content is 50%, the starting temperature t0, peak temperature tp and end temperature tc of the crystal melt are basically unchanged, which is significantly lower than the samples with other moisture contents. The moisture is difficult to fully mix with the rice flour and completely gelatinize. ; When the moisture content is 200%, the starting temperature t0, peak temperature tp and end point temperature tc of crystal melting are significantly reduced, and the melting enthalpy of rice flour is also reduced. The crystallization melting starting temperature t0, peak temperature tp and end temperature tc of gelatinized rice flour basically do not change with time; while the degree of retrogradation increases the longer the refrigeration time at 4¡ãC.

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Original research was done by Tan Wei, Li Ke, Lu Xiaoli

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