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Relative cooking behaviour of semolina from maize, sorghum, wheat and rice.

Rao, S. N. R. and Viraktamath, C. S. and Desikachar, H. S. R. (1976) Relative cooking behaviour of semolina from maize, sorghum, wheat and rice. Journal of Food Science and Technology, India, 13 (1). 34-36, 3 ref..

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Abstract

Samples of semolina from wheat, rice, maize and sorghum held in 10 parts of water at 70 plus/minus 1 degree C for less than60 min were examined at 10 min intervals for swelling (i.e. wt. of water absorbed/unit wt. of semolina). Swelling increased in all samples over the 60 min test period. The swelling numbers after 10 and 60 min, respectively, were: wheat 3.0 and 4.2; sorghum 1.8 and 2.3; maize 2.7 and 3.3; rice 2.0 and 3.7. The swollen semolina particles were examined under a microscope after 15 min at 70 plus/minus 1 degree C; wheat remained intact but the other cereals showed disintegration of the surface layers. A study was also made of the effect of the particle size of semolina on cooking time. Cooking time increased with increasing particle size, but was not related to swelling. Rice and wheat semolinas required a cooking time of 5-15 min; maize and sorghum required 10-180 min. The cooking time of maize and sorghum could be reduced slightly by extracting the prolamins.

Item Type: Article
Uncontrolled Keywords: WHEAT-; cooking time of wheat semolina; SORGHUM-; cooking time of sorghum semolina; SWELLING-; semolina, swelling numbers of; SEMOLINA-; cooking time of semolina; COOKING-; semolina, cooking time of; RICE-; cooking time of rice semolina; CORN-; cooking time of corn semolina; swelling numbers of semolina
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Mar 2010 04:21
Last Modified: 30 Dec 2016 12:52
URI: http://ir.cftri.com/id/eprint/7070

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