Rice Chemistry and QualityProduction and utilization. Structure and gross composition of the rice grain. Chemical constituents. Nutritive value of rice and rice diets. Processing. Grain quality evaluation. Varietal quality types. Processed products. Bran. Hull and straw. |
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Page 304
... cake ( puto ) volume but greater white layer cake volume and higher penetrometer softness index ( in mm ) than dry - milled flour . Particle size index ( percent passing through a 200 mesh sieve ) correlated negatively with puto volume ...
... cake ( puto ) volume but greater white layer cake volume and higher penetrometer softness index ( in mm ) than dry - milled flour . Particle size index ( percent passing through a 200 mesh sieve ) correlated negatively with puto volume ...
Page 318
... cake and is basically of three types : sweetened rice cake made from waxy rice and sugar ; rice cake with radish , made with high - AC rice mixed with crushed radish ; and fermented rice cake , made of fermented rice batter of high - AC ...
... cake and is basically of three types : sweetened rice cake made from waxy rice and sugar ; rice cake with radish , made with high - AC rice mixed with crushed radish ; and fermented rice cake , made of fermented rice batter of high - AC ...
Page 329
... cake made of puffed broken rice mixed and molded with millet jelly , sugar , and flavoring . Rice pellets were ... Cake g An Australian process produces puffed rice cake from brown rice without the need of binder ( Hsieh et al 1989 ) ...
... cake made of puffed broken rice mixed and molded with millet jelly , sugar , and flavoring . Rice pellets were ... Cake g An Australian process produces puffed rice cake from brown rice without the need of binder ( Hsieh et al 1989 ) ...
Contents
PRODUCTION AND UTILIZATION | 1 |
STRUCTURE AND GROSS COMPOSITION | 26 |
CHEMICAL CONSTITUENTS | 72 |
Copyright | |
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Agric aleurone alkali spreading value amino acid Amylograph amylopectin amylose amylose content aroma Baños Biliaderis BO Juliano brown rice carbohydrate caryopsis cell wall Cereal Cereal Chem cooked rice correlated Crude cysteine dietary fiber digestibility Eggum endosperm extrusion fatty acids Food fraction gelatinization gene glutelin glycemic index grain quality hardness head rice high-AC rices high-GT higher hull increased indica Instron intermediate AC intermediate-GT IRRI japonica rices Juliano Juliano and Villareal Juliano BO kg/cm² lipids low-AC rice low-GT lysine lysine content milled rice moisture mutants nonwaxy rice noodles Nutrition Perez Philippines PhilRice phytic acid prolamin properties protein content protein quality ratio residues resistant starch rice bran oil rice flour rice grain rice protein rice starch rough rice samples seed soluble staling starch granules storage Table temperature texture varieties Villareal 1993 viscosity waxy rice wheat