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A Better Understanding of Factors That Affect the Hardness and Stickiness of Long-Grain Rice
From:
Cereal Chemistry
| Date:
March 1, 2005| Author:
Cameron, Devon K; Wang, Ya-Jane
| Copyright American Association of Cereal Chemists Mar/Apr 2005. Provided by ProQuest LLC.Copyright information
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ABSTRACT
Eight U.S. long-grain rice cultivars were studied for chemical compositions, physicochemical properties, and leaching characteristics in relation to hardness and stickiness of rice flour paste and cooked rice. There were differences in the chemical composition of rice kernels among the eight rice cultivars, including crude protein (6.6-9.3%), crude fat (0.18-0.51%), and apparent amylose content by iodine colorimetry (19.6-27.0%). Differences were also observed in gelatinizatio...
