Hydrothermal treatment of rough rice: effect of processing conditions on product attributes

A method involving hydration, tempering and heating steps is presented to process rough rice as alternative to traditional parboiling with pressure steam. The effects of temperature (66–84 °C), tempering time (60–420 min) and heating time (30–180 min) on gelatinization degree and milling yield were...

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Detalles Bibliográficos
Autores principales: Bello, M.O., Loubes, M.A., Aguerre, R.J., Tolaba, M.P.
Formato: JOUR
Materias:
Crystallinity
Gelatinization
Nutritional value
Texture
Thermal properties
Gelation
Milling (machining)
Tempering
Textures
Thermodynamic properties
Crystallinities
Effects of temperature
Hydrothermal treatments
Process temperature
Processing condition
Response surface method
Temperature
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00221155_v52_n8_p5156_Bello
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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