Excessive pursuit of "precision, fine, white" rice milling process has caused a lot of food and nutrition waste. In order to promote the implementation of moderate grain processing policy in China, the effect of degree of milling (DOM) on rehydration properties (moisture content and water distribution), morphological characteristics (length-to-width ratio, elongation, and volume expansion ratio), color (L-value, b-value, and Δ E value), texture (hardness and viscosity), and microstructure of instant rice were studied. The results showed that when DOM ≥ 3%, the moisture content, water distribution and morphological characteristics of instant rice were similar to that of white rice (DOM 12%). When the DOM reached to 6%, the morphological characteristics, total color difference (Δ E), hardness, and microstructure of instant rice were similar to that of white rice. When the DOM reached 9%, the viscosity of instant rice was not significantly different from that of white rice. It can be...
Effect of degree of milling on the physicochemical properties of instant rice.
Luo Shunjing, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. E-mail firstname.lastname@example.org
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Yang Rong, Wu Jianyong, Zhang Shuijun, Xiong Yong, Liu Chengmei, Luo Shunjing; Effect of degree of milling on the physicochemical properties of instant rice.. IFIS Food and Health Sciences Database 2022; doi:
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