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Swelling and solubility behaviour of parboiled rice flour.

Unnikrishnan, K. R. and Bhattacharya, K. R. (1981) Swelling and solubility behaviour of parboiled rice flour. Journal of Food Technology, 16 (4). 403-408, 9 ref..

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Abstract

Parboiled rice flour swelled and dissolved more than raw rice flour in water at temp. less than 70 degree C, but less than raw rice at higher temp. This difference between raw and parboiled rice increased with an increasing degree of parboiling. A sample of parboiled rice produced by dry-heating soaked paddy in hot sand behaved differently; but when it was wetted and tempered to favour reassociation of starch, its properties fell in line with normal steam-parboiled rice. The above behaviours of raw and parboiled rice flour were similar to those of corresponding whole-grain rice. They also reinforce the earlier suggestion of starch reassociation in conventional parboiled rice.

Item Type: Article
Uncontrolled Keywords: TEMPERATURE-; rice flour, temp. & swelling capacity of parboiled; FLOUR-SPECIFIC; rice flour, temp. & solubility of parboiled; SOLUBILITY-; BOILING-; rice flour, parboiling of; RICE-; temp. & swelling capacity of parboiled rice flour; temp. & solubility of parboiled rice flour
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2016 06:16
Last Modified: 25 May 2016 06:16
URI: http://ir.cftri.com/id/eprint/6824

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