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Cereal Chem 41:1 - 8.  |  VIEW ARTICLE

Use of the Amylograph to Determine Extent of Cooking in Steamed Rice.

R. E. Ferrel and J. W. Pence. Copyright 1964 by the American Association of Cereal Chemists, Inc. 

Slurries of rice flour heated in the amylograph bowl to 95 C. and held for 20 min. exhibit the marked reduction in viscosity common to starch materials held at this temperature. This difference in viscosity (DeltaV) decreases as steaming or other cooking pretreatment of rice is increased, until it reaches zero. Visual and other examination of steamed grain indicates that when DeltaV reaches zero, the rice is completely cooked, internal opacity is minimal, and actual or potential starch-granule collapse apparently is near a maximum. Neither the naturally occurring fatty materials in brown rice nor the differences in amylose content between long- and short-grain rice affect the proportionality between cooking treatment and DeltaV values. The relationship between DeltaV and degree of cooking was used to study steam-cooking of both brown and milled whole-grain rice prior to conversion to quick-cooking convenience products. Final extent of cooking appears to be principally a function of steaming time, whereas cooking rate seems to be primarily a function of rice moisture content.

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