Rheology of rice-flour pastes: relationship of paste breakdown to rice quality, and a simplified Brabender viscograph test.

Sandhya Rani, M. R. and Bhattacharya, K. R. (1995) Rheology of rice-flour pastes: relationship of paste breakdown to rice quality, and a simplified Brabender viscograph test. Journal of Texture Studies, 26 (5). 587-598, 19 ref..

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Abstract

It has been hypothesized that cooking a conc. rice flour paste at a fixed high temp. for a definite time will show a pattern of increasing paste breakdown with decreasing amylose-equivalent (AE) content of the rice flour. This hypothesis was tested using 21 nonwaxy rice cv. and a coaxial cylinder viscometer. Rice flours were pasted at a concn. of 12-13% at 95

Item Type:	Article
Uncontrolled Keywords:	CEREAL-PRODUCTS; CEREALS-; FLOURS-CEREAL; PHYSICAL-PROPERTIES; RHEOLOGICAL-PROPERTIES; RICE-; RICE-FLOUR
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Apr 2012 10:35
Last Modified:	25 Apr 2012 10:35
URI:	http://ir.cftri.res.in/id/eprint/7856

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