Relation between the quality of material rice and the processing aptitude of frozen cooked rice
1999
Ohmura, K. (Hokkaido. Central Agricultural Experiment Station, Naganuma (Japan))
We have investigated the relation between the quality of material rice and the processing aptitude. No relevance was found between the polished rice whiteness of the material rice and the whiteness of frozen cooked rice. In rice with a high content of protein, both of the water absorption speed and water absorption rate were high after soaking in water. And the increase rate of volume on heating was high while the water absorption rate on heating and the product yield were low. In rice with a high content of amylose, both of the water absorption rate after soaking in water and the product yield were low. The grain separation of cooked rice was poor in rice with a protein content below 8% and also in rice with an amylose content less than 20%. The appropriate value of grain texture using grain separation as a criterion was supposed to be above 8kgw in hardness and below 0.6kgw in stickiness by Tensipresser measurement. The protein content was found to be greatly involved in the grain adhesiveness. It was not clear on the changes of water and texture during the preservation of cooked rice. Nevertheless, in the experiment of freezing-thawing repetition, the generation of water in ice crystallization was found to less happen in rice of high protein content
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