Changing the viscoelastic properties of cooked rice through protein disruption

The objective was to investigate whether viscoelastic properties of cooked rice are influenced by protein structure. Addition of dithiothreitol to cooking water significantly increased the stickiness in seven of nine rice varieties. Short- and medium-grain rices were affected more than long-grain rices. Brabender viscosity was lowered when the reducing agent or proteinases were added to rice flour, but isolated rice starch was unaffected