Description

Rice is a unique and highly significant crop, thought to help feed nearly half the planet on a daily basis. An understanding of its properties and their significance is essential for the provision of high quality products. This is all the more true today as international trade in rice trade has been increasing rapidly in recent years. This important book reviews variability in rice characteristics and their effects on rice quality.

After an introduction on rice quality that also explores paradoxes associated with the crop, the book goes on to examine rice physical properties and milling quality. This leads to a discussion of the effects that the degree of milling has on rice quality. The ageing of rice and its cooking and eating quality are investigated in the following chapters before an analysis of the effect of parboiling on rice quality. Later chapters consider the product-making and nutritional quality of rice and investigate speciality rices and rice breeding for desirable quality. The book concludes with an extensive chapter on rice quality analysis and an appendix containing selected rice quality test procedures.

With its distinguished author Rice quality: a guide to rice properties and analysis proves an invaluable resource for professionals in the rice industry and researchers and post-graduate students interested in rice.

Key Features

  • Examines the physical properties of rice, such as grain appearance and density and friction
  • Investigates the ageing of rice and its cooking and eating quality
  • The product making and nutritional aspects of rice are also considered

Readership

Professionals in the rice industry and researchers and post-graduate students interested in rice.

Table of Contents

Author contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Preface

Acknowledgements

Dedication

Chapter 1: An introduction to rice: its qualities and mysteries

Abstract:

1.1 Rice in history

1.2 More rice paradoxes

1.3 Rice data and the tales they tell

1.4 Rice quality

Chapter 2: Physical properties of rice

Abstract:

2.1 Introduction

2.2 Grain appearance

2.3 Density and friction

2.4 Effect of moisture content

2.5 Miscellaneous properties

2.6 Chalky grains

Chapter 3: Milling quality of rice

Abstract:

3.1 Milling of rice

3.2 Grain cracking or fissuring at or around harvest

3.3 Drying of rice

3.4 Why the rice grain fissures

3.5 Miscellaneous factors that affect milling quality of rice

3.6 Fundamental cause of rice breakage: interrelationship and synergy between different factors

Chapter 4: Degree of milling (DM) of rice and its effect

Abstract:

4.1 Milling paddy grain and how much to mill

4.2 Effect of degree of milling (DM) on rice quality

Chapter 5: Ageing of rice

Abstract:

5.1 Introduction

5.2 Consumers’ perception of changes in rice behaviour during storage

5.3 Changes in physicochemical properties of rice during ageing as measured in the laboratory

5.4 Theories of rice ageing: relation to individual constituents

5.5 Some final rice paradoxes

5.6 Can the ageing process be hastened or retarded?

Chapter 6: Cooking quality of rice

Abstract:

6.1 Introduction

6.2 Absorption of water by rice during cooking at or near the boiling temperature

6.3 Hydration at lower temperatures

6.4 Loss of solids during cooking

6.5 Effect of presoaking in ambient water on cooking

6.6 Ot

Details

No. of pages:
608
Language:
English
Copyright:
© 2011
Published:
Imprint:
Woodhead Publishing
Print ISBN:
9781845694852
Electronic ISBN:
9780857092793

Reviews

This book is highly specific … the detail can’t be questioned, nor can the content. The index references are superb., Food and Beverage Reporter
A pleasure to read., Food and Beverage Reporter
This book is an invaluable resource not only for professionals in the rice industry, but also warmly recommended as a guideline to researchers and post-graduate students in food sciences., Advances in Food Sciences