Utilization characteristics and qualities of United States rice
1985
Webb, B.D. | Bollich, C.N. | Carnahan, H.L.
The United States rice industry is highly diverse and innovative in production, utilization, consumption and export, and in cooking, eating and processing qualities. The U.S. produces and markets three grain types classed as long-grain, medium grain and short grain rices. Present day long-grain varieties include the widely produced traditional mild-tasting types that cook dry and fluffy and are preferred for prepared products such as parboiled, quick-cooked, canned, frozen, and other manufactured products. Such varieties have intermediate amylose content, slight to moderate alkali-spreading reaction, and intermediate gelatinization temperature. Dual-purpose and specialty rices produced on a limited scale include: (1) long-grain, superior-cooking-and-processing varieties for both table and manufactured products, with high amylose content, intermediate gelatinization temperature, low amylographic breakdown and high setback viscosities, and low solids loss in processing; (2) traditional long-grain varieties combined with aromatic (Basmati) type flavor; (3) short-grain waxy (sweet) rices with low gelatinization temperature and virtually 100% amylopectin starch; and (4) both long- and medium-grain rices for ethnic and industrial uses
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