Modification of rice flour through the process of germination of paddy rice may be one of the means to prepare rice flour suitable for applying to food products. During the process of germination, a number of biochemical processes take place, leading to change in nutritional quality, chemical compositions, and activities of various enzymes [1]. These changes would affect functional properties and pasting properties of germinated rice flour, which directly influence the quality of rice based products. Therefore, this study was carried out to study the functional property of germinated rice flour. This information is necessary to evaluate
Modification of rice flour through the process of germination of paddy rice may be one of the means to prepare rice flour suitable for applying to food products. During the process of germination, a number of biochemical processes take place, leading to change in nutritional quality, chemical compositions, and activities of various enzymes [1]. These changes would affect functional properties and pasting properties of germinated rice flour, which directly influence the quality of rice based products. Therefore, this study was carried out to study the functional property of germinated rice flour. This information is necessary to evaluate
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