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
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