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 33
... rice is removed during milling . Bran and polish consist of fragments derived from the pericarp , seed coat , and ... rice milled ; commonly the amounts are in the upper range ( 8-9 % ) , with the lowest values occurring in countries ...
... rice is removed during milling . Bran and polish consist of fragments derived from the pericarp , seed coat , and ... rice milled ; commonly the amounts are in the upper range ( 8-9 % ) , with the lowest values occurring in countries ...
Page 303
... milling . About 7 % of protein and 30 % of nonstarch lipid and ash leach out during soaking of milled rice in 25 ° C water for 8 h ( Chiang and Yeh 2002 ) . Wet - milled flour has higher Amylograph viscosity than dry - milled flour ...
... milling . About 7 % of protein and 30 % of nonstarch lipid and ash leach out during soaking of milled rice in 25 ° C water for 8 h ( Chiang and Yeh 2002 ) . Wet - milled flour has higher Amylograph viscosity than dry - milled flour ...
Page 327
Bienvenido O. Juliano. C. Gun - Puffed Milled Rice Property Gel Viscosity ( CP ) Raw Puffed Rice Puffed Expansion Hardness ( kg ) Ratio 4 Waxy + 18 nonwaxy Range 599-2,110 19-317 8.8-17.4 0.16-1.96 Mean 899 100 12.7 1.06 Correlation ...
Bienvenido O. Juliano. C. Gun - Puffed Milled Rice Property Gel Viscosity ( CP ) Raw Puffed Rice Puffed Expansion Hardness ( kg ) Ratio 4 Waxy + 18 nonwaxy Range 599-2,110 19-317 8.8-17.4 0.16-1.96 Mean 899 100 12.7 1.06 Correlation ...
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