CHEMICAL AND PHYSICOCHEMICAL CHANGES OF RICE DURING STORAGE AT DIFFERENT TEMPERATURES

被引：79

作者：

CHRASTIL, J

机构：

[1] U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana

来源：

JOURNAL OF CEREAL SCIENCE | 1990年 / 11卷 / 01期

关键词：

D O I：

10.1016/S0733-5210(09)80182-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The study of three typical N. American varieties of rice grains (long, medium and short) stored at different temperatures revealed an extensive influence of storage on physicochemical and functional properties of the rice. Swelling and water absorption of rice grains increased during storage. Bulk density of rice flours and gas retention of the doughs also increased. Color intensity of flours greatly increased. On the other hand, the average particle size of flours milled under the same conditions decreased during storage. A new simple method for measuring stickiness of cooked grains based on mathematical analysis of distribution curves of cooked clusters was developed. The stickiness greatly decreased during storage. Cooked medium rice grains were more sticky than long or short grains. All these changes were more pronounced at higher storage temperatures. © 1990, Academic Press Limited. All rights reserved.

引用

页码：71 / 85

页数：15