Rice, Volume 2: UtilizationBor S. Luh Springer Science & Business Media, 28.02.1991 - 414 Seiten During the 10 years that have passed since the first edition of Rice: Production and Utilization was published in 1980, much new information on processing and utilization of rice cereal has apeared in the liter ature. The 15 chapters of Volume 2 cover rice flours in baking, rice e nrichment, parboiled rice, rice quality and grades, quick-cooking rice, canning, freezing and freeze-drying rice breakfast cereals and baby foods, fermented rice products, rice snack foods, rice vinegar, rice h ulls, rice oil, and rice bran. A chapter on the nutritional quality of rice endosperm is also presented. |
Inhalt
Introduction | 1 |
Rice Flours in Baking | 9 |
Rice Enrichment with Vitamins and Amino Acids | 35 |
Parboiled Rice | 51 |
Rice Quality and Grades | 89 |
QuickCooking Rice | 121 |
Canning Freezing and FreezeDrying | 147 |
Breakfast Rice Cereals and Baby Foods | 177 |
Rice Snack Foods | 225 |
Rice Vinegar Through Acetification of Rice Wine | 251 |
Rice Hulls | 269 |
Rice Oil | 295 |
Rice Bran Chemistry and Technology | 313 |
Nutritional Quality of Rice Endosperm | 363 |
| 397 | |
Fermented Rice Products | 195 |
Häufige Begriffe und Wortgruppen
AACC aleurone amino acid amylose baking Benedito de Barber boiling breakfast cereals brewing brown rice calcium caryopsis cells Cereal Chem characteristics color composition concentration contains cooked rice cookies cooled defatted dried drier drying edited endosperm enzymes extraction extrusion fatty acids fermentation fiber flavor fraction gelatinization temperature germ glutinous rice heat increase Juliano kg/cm² lipids long-grain mash method milled rice moisture content niacin nutrients nutritional packaging paddy parboiled rice particles pericarp phosphorus phytic acid polish precooked prepared pressure properties puffing quick-cooking rice ratio raw rice removed riboflavin rice bran oil rice cake rice cereal rice flour rice grain rice hulls rice kernel rice products rice quality rice varieties rice vinegar rice-hull seed short-grain silica soaked stability starch starter steamed rice steeping storage sugar Table Taiwan Technol texture thiamin tion treatment USDA Utilization viscosity vitamins Webb wheat white rice whole kernel yeast yield