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 217
... flour in 2.00 mL 0.2N KOH ( IRRI 1988 ) . A single - grain GC is described under Genetics , below . GC is affected by degree of milling ( lipid content ) , protein content ( protein contributes to gel viscosity ) , aging of milled rice ...
... flour in 2.00 mL 0.2N KOH ( IRRI 1988 ) . A single - grain GC is described under Genetics , below . GC is affected by degree of milling ( lipid content ) , protein content ( protein contributes to gel viscosity ) , aging of milled rice ...
Page 304
Bienvenido O. Juliano. Tempering of milled rice at 20 % MC for 3-6 h improved the flour fineness without decreasing damaged starch of dry - milled flour in the PhilRice flour mill ( Patindol and Juliano 1996 ) . PSB Rc10 flour ( 27 % AC ) ...
Bienvenido O. Juliano. Tempering of milled rice at 20 % MC for 3-6 h improved the flour fineness without decreasing damaged starch of dry - milled flour in the PhilRice flour mill ( Patindol and Juliano 1996 ) . PSB Rc10 flour ( 27 % AC ) ...
Page 305
... rice . In India , the process of making traditional chips involves sheeting a dough followed by frying . Indonesia has rice crispies , a fried mixture of rice flour , peanut , spices , and water . Myanmar uses wet - milled rice flour in ...
... rice . In India , the process of making traditional chips involves sheeting a dough followed by frying . Indonesia has rice crispies , a fried mixture of rice flour , peanut , spices , and water . Myanmar uses wet - milled rice flour in ...
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