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Amélioration de la qualité de riz à cuisson rapide par des techniques de congélation et aux micro-ondes.

[In Thai. / En thai.]

Auteurs : NARKRUGSA W., THUNYAWANITH S.

Type d'article : Article

Résumé

The quality improvement of quick-cooking rice by freezing and microwave techniques was studied using Khao-dog-mali 105 rice (low amylose content) and Khao-ta-hang rice (high amylose content). The process comprises 3 steps. Firstly, the rice is gelatinized by cooking in a steam tunnel. Secondly, the cooked rice is frozen at -20°C for 6 hours, thawed at room temperature for 1 hour, and then gelatinization of the frozen rice is enhanced and the moisture content is reduced by using a microwave tunnel. Finally, the rice is dried in a hot-air oven.

Détails

  • Titre original : [In Thai. / En thai.]
  • Identifiant de la fiche : 2006-1326
  • Langues : Thaï
  • Source : J. natl. Res. Counc. Thail. - vol. 37 - n. 2
  • Date d'édition : 07/2005

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