Milling of rice grains: Effects of starch/flour structures on gelatinization and pasting properties

► Flour/starch properties were correlated with 4 levels of structures. ► Flour particle size is the dominant factor for starch gelatinization temperature. ► Starch granular and molecular structures have less effect on starch gelatinization of rice flour. ► Flour particle size strongly affects the RVA pasting temperature. ► Degree of damaged starch strongly affects the RVA final viscosity of rice flour.