Rice starch vs. rice flour: Differences in their properties when modified by heat-moisture treatment

► Heat-moisture treatment (HMT) of rice starch and rice flour was studied. ► HMT had a much greater effect on the paste viscosity of flour than that of starch. ► HMT had stronger effects on gel and thermal properties of rice flour. ► Removal of protein from HMT flours resulted in higher paste viscosity. ► Protein played an important role in affecting properties of HMT products.