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EFFECT OF MICROWAVE TREATMENT OF PRE‐SOAKED PADDY, BROWN AND WHITE RICE
Author(s) -
ROBERTS ROBERT L.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12608.x
Subject(s) - brown rice , white rice , microwave , moisture , microwave heating , agronomy , water content , food science , materials science , chemistry , biology , composite material , physics , engineering , geotechnical engineering , quantum mechanics
The gelatinizing effects of microwave energy on whole grain rice were tested using paddy, brown and milled white rice. Rice at 30–35% moisture showed promising gelatinization results with microwave heating at atmospheric pressure. Products from short and medium grain rice were similar to parboiled rice and had less pasty characteristics. An expected surface gelatinization of whole kernels by the microwave “self‐leveler” effect was not observed.