Premium
Swelling and solubility behaviour of parboiled rice flour
Author(s) -
UNNIKRISHNAN K. R.,
BHATTACHARYA K. R.
Publication year - 1981
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1981.tb01831.x
Subject(s) - parboiling , starch , rice flour , food science , raw material , agronomy , chemistry , biology , organic chemistry
Summary Parboiled rice flour swelled and dissolved more than raw rice flour in water at temperatures below 70°C, but less than raw rice at higher temperatures. This difference between raw and parboiled rice increased with an increasing degree of parboiling. A sample of parboiled rice produced by dry‐heating soaked paddy in hot sand behaved differently; but when it was wetted and tempered to favour reassociation of starch, its properties fell in line with normal steam‐parboiled rice. The above behaviours of raw and parboiled rice flour were similar to those of corresponding whole‐grain rice. They also reinforce the earlier suggestion of starch reassociation in conventional parboiled rice.