Studies on Expanded Rice. Physicochemical Basis of Varietal ‐Differences
Authors:
- 1 November 1983
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 48 (6) , 1600-1603
Abstract
Extent of expansion of milled parboiled rice when heated varied widely among 35 varieties. Expansion correlated strongly with the amylose content, being maximum at 27% total amylose and/or 13.5% hot‐water‐insoluble amylose. In general rice quality type II gave the highest expansion. Protein content had a small negative correlation. Mineral content of the milled grain had no effect, The influence of grain gelatinization temperature is uncertain. Overall shape of the rice grain remained largely unchanged after expansion.Keywords
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