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CHEMICAL AND PHYSICOCHEMICAL CHANGES OF RICE DURING STORAGE AT DIFFERENT TEMPERATURES.

Author(s) : CHRASTIL J.

Type of article: Article

Summary

BROWN AND HIGHLY POLISHED GRAINS OF RICE CV LEMONT, MARS AND S-201 WERE STORED WITHIN 1 MONTH OF HARVEST FOR UP TO 10 MONTHS IN CLOSED JARS AT 277, 298 OR 310 K (4, 25 OR 37 DEG C). THE CAPABILITY OF GRAINS TO SWELL AND ABSORB WATER INCREASED DURING STORAGE. FLOUR BULK DENSITY AND COLOUR INTENSITY AND DOUGH GAS RETENTION ALSO INCREASED DURING GRAIN STORAGE BUT AVERAGE PARTICLE SIZE IN FLOUR DECREASED. COOKED GRAIN STICKINESS INCREASEDDURING GRAIN STORAGE AND WAS GREATEST IN MEDIUM RICE GRAINS (CV MARS). HIGH STORAGE TEMPERATURE GREATLY ENHANCED ALL THESE CHANGES. (POSTHARVEST NEWS INF., GB., 1, N 5, 1990/10, 2108.

Details

  • Original title: CHEMICAL AND PHYSICOCHEMICAL CHANGES OF RICE DURING STORAGE AT DIFFERENT TEMPERATURES.
  • Record ID : 1991-2175
  • Languages: English
  • Source: J. Cereal Sci. - vol. 11 - n. 1
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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