TY - JOUR
T1 - Ageing of stored rice
T2 - Changes in chemical and physical attributes
AU - Zhou, Zhongkai
AU - Robards, Kevin
AU - Helliwell, Stuart
AU - Blanchard, Christopher
N1 - Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = Journal of Cereal Science. ISSNs: 0733-5210;
PY - 2002
Y1 - 2002
N2 - Rice ageing is a complicated process, which involves changes in physical and chemical properties of the rice grain. Starch, protein and lipids are the main rice grain components which affect cooking and eating quality. While the overall starch, protein and lipid contents in the rice grain remain essentially unchanged during storage, structural changes do occur. These changes affect the pasting and gel properties, flavour and texture of cooked rice. This paper reviews research on the physical and chemical properties of the rice grain and how these change during storage. The effects of these changes on rice functionality are discussed.
AB - Rice ageing is a complicated process, which involves changes in physical and chemical properties of the rice grain. Starch, protein and lipids are the main rice grain components which affect cooking and eating quality. While the overall starch, protein and lipid contents in the rice grain remain essentially unchanged during storage, structural changes do occur. These changes affect the pasting and gel properties, flavour and texture of cooked rice. This paper reviews research on the physical and chemical properties of the rice grain and how these change during storage. The effects of these changes on rice functionality are discussed.
U2 - 10.1006/jcrs.2001.0418
DO - 10.1006/jcrs.2001.0418
M3 - Article
SN - 0733-5210
VL - 35
SP - 65
EP - 78
JO - Journal of Cereal Science
JF - Journal of Cereal Science
IS - 1
ER -