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Effects of pregelatinized corn starch and pregelatinized rice starch on moisture and retrogradation of rice cakes during storage | Synapse
March 3, 2026
Effects of pregelatinized corn starch and pregelatinized rice starch on moisture and retrogradation of rice cakes during storage
JC
Jiahao Chen
JX
Jiali Xing
Zhejiang Wanli University
YC
Yiting Chai
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Key Points
Rice cakes exhibit enhanced moisture retention with pregelatinized corn starch compared to regular starch.
Retention rates significantly increase during 7 days of storage, showcasing a potential improvement.
Assessment of storage stability for rice cakes was conducted over several days to evaluate retrogradation.
The findings suggest that using pregelatinized starch at production may enhance quality and shelf life.
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Chen et al. (Mon,) studied this question.
synapsesocial.com/papers/69a765cebadf0bb9e87da85a
https://doi.org/https://doi.org/10.1016/j.jcs.2026.104385