CORRELATIONS BETWEEN THE PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF RICE

Three typical U.S. rice varieties were studied for differences after storage for 1 year at temperatures between 4 and 40-degrees-C. In this manner, rice samples with a relatively wide range of physicochemical and functional properties were obtained. From the experimental results it became apparent that water intake by cooked grains, stickiness after cooking, and rice flour dough leavening were all correlated to the quality determining factors: the average molecular weight of denatured oryzenin (rice storage protein) and the binding of denatured oryzenin to starch. On the basis of these facts from one chosen quality, other qualities (quality-determining factors) of rice could be predicted.