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Rice Protein Aggregation During the Flaking Process

✍ Scribed by R. Mujoo; A. Chandrashekar; S. Zakiuddin Ali

Book ID
112257022
Publisher
Elsevier Science
Year
1998
Tongue
English
Weight
642 KB
Volume
28
Category
Article
ISSN
0733-5210

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✍ Mujoo, Rajni; Ali, Syed Zakiuddin πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 127 KB

Roasting of the soaked paddy (roasting-parboiling) appeared to cause an increase in the proportion of the high-molecular-weight component of starch, separated in Fraction-I, probably due to retrogradation. The solubility of starch also decreased. Flaking of roasted-parboiled paddy in the traditional