Degree of milling effects on rice pasting properties

被引：66
|
作者：
Perdon, AA [1 ]
Siebenmorgen, TJ
Mauromoustakos, A
Griffin, VK
Johnson, ER
机构：
[1] Univ Arkansas, Dept Food Sci, Fayetteville, AR 72703 USA
[2] Univ Arkansas, Agr Stat Lab, Fayetteville, AR 72701 USA
来源：
CEREAL CHEMISTRY | 2001年 / 78卷 / 02期
关键词：
D O I：
10.1094/CCHEM.2001.78.2.205
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effects of degree of milling on pasting properties of medium-grain (cv. Bengal and Orion) and long-grain rice (cv. Cypress and Kaybonnet) were quantified using a Brabender ViscoAmylograph and a Rapid Visco Analyser. For all the cultivars tested, surface and total lipid contents decreased as the degree of milling increased. The peak viscosities for all rice increased with the degree of milling and the rates of increase were higher for medium-grain than long-grain cultivars. Degree of milling did not have a consistent effect on final viscosity for all the cultivars tested.
引用
收藏
页码：205 / 209
页数：5
相关论文
共 50 条
  • [11] MEANING OF DEGREE OF MILLING OF RICE
    SHAMSUDDIN, MD
    BHATTACHARYA, KR
    JOURNAL OF FOOD TECHNOLOGY, 1978, 13 (02): : 99 - 105
  • [12] Effects of three reducing agents on pasting properties of stored rice
    Guo, Yubao
    Tu, Kang
    Pan, Leiqing
    Zhang, Wei
    Zhang, Yincheng
    STARCH-STARKE, 2012, 64 (03): : 198 - 206
  • [13] Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice
    Li, Juan
    Yang, Shuai
    Zhong, Zhiming
    Xia, Tianli
    Zhou, Wenju
    Tu, Zhaoxin
    Chen, Zhengxing
    Wang, Hong
    Dai, Zhihua
    Jin, Gangqiang
    Du, Yan
    FOOD CHEMISTRY, 2025, 462
  • [14] Effects of prolamin on the textural and pasting properties of rice flour and starch
    Baxter, G
    Blanchard, C
    Zhao, J
    JOURNAL OF CEREAL SCIENCE, 2004, 40 (03) : 205 - 211
  • [15] Effect of jet milling on the physicochemical properties, pasting properties, and in vitro starch digestibility of germinated brown rice flour
    Lee, Young-Tack
    Shim, Min-Jung
    Goh, Hye-Kyung
    Mok, Chulkyoon
    Puligundla, Pradeep
    FOOD CHEMISTRY, 2019, 282 : 164 - 168
  • [16] Effects of acetic acid on the rice gelatinization and pasting properties of rice starch during cooking
    Ohishi, Kyoko
    Kasai, Midori
    Shimada, Atsuko
    Hatae, Keiko
    FOOD RESEARCH INTERNATIONAL, 2007, 40 (02) : 224 - 231
  • [17] Effects of milling on functional properties of rice flour
    Kadan, R. S.
    Bryant, R. I.
    Miller, J. A.
    JOURNAL OF FOOD SCIENCE, 2008, 73 (04) : E151 - E154
  • [18] Effect of Degree of Milling on the Cooking Properties and Edible Quality of the Sea Rice
    Zhang, Haojing
    Xu, Zhengang
    Li, Yongxian
    Chen, Tiange
    He, Tianyi
    Xu, Min
    Tuo, Xiaojun
    Liu, Lei
    Zhao, Xihong
    Science and Technology of Food Industry, 2024, 45 (23) : 104 - 110
  • [19] Effect of rice storage on pasting properties of rice flour
    Zhou, ZK
    Robards, K
    Helliwell, S
    Blanchard, C
    FOOD RESEARCH INTERNATIONAL, 2003, 36 (06) : 625 - 634
  • [20] Bioactive Compounds and Sensory Properties of Organic Rice: The Impact of Degree of Milling
    David, Wahyudi
    Ardiansyah, Ardiansyah
    Budijanto, Slamet
    Kahl, Johannes
    Strassner, Carola
    CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE, 2020, 8 (02) : 391 - 401
12345