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  • Breakdown is usually associated with the tendency of gelatinized starch granules to break during holding at high temperature, accompanied with continuous shearing (Han and Hamaker 2001). Breakdown is usually calculated from a resulting viscogram by subtracting trough from peak viscosity. The increase in rice flour breakdown viscosity, although not always significant (P < 0.05), suggests a greater protection of the starch granule integrity. This probably is due to the increased affinity of proteins to interact with starch, as a result of protein denaturation. The resulting formation of protein–starch complexes tends to increase rice flour peak viscosity.
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