Factors Affecting Water Uptake in Milled Rice

Authors

  • S. L. METCALF,

    1. Author Lund is with the Dept. of Food Science, 1605 Linden Drive, University of Wisconsin, Madison, WI 53706. Author Met-calf is presently affiliated with Calreco, 8015 Van Nuys Blvd., Van Nuys, CA 91412.
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  • D. B. LUND

    1. Author Lund is with the Dept. of Food Science, 1605 Linden Drive, University of Wisconsin, Madison, WI 53706. Author Met-calf is presently affiliated with Calreco, 8015 Van Nuys Blvd., Van Nuys, CA 91412.
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  • This work was supported by a grant from the Kellogg Company, Battle Creek, MI, and the College of Agricultural & Life Sciences, Univ. of Wisconsin-Madison.

ABSTRACT

Water uptake in milled rice kernels was measured as a function of soaking condition, pretreatment (steaming at 107°C for 15 min), and variety. Soaking conditions included water to rice ratio (280g water/ g dry rice solids (drs) and 0.55g water/gdrs), temperature (50°C and 90°C), and presence of solutes (salt, sucrose and/or glyceryl monostearate). Time constants, determined from an empirical equation, indicated water uptake was reduced by limited water, low temperature, or the presence of solutes (salt and/or sugar). Water uptake was enhanced when glyceryl monostearate was present in 0.55g water/gdrs and by steaming prior to soaking with sucrose present in 0.55g water/gdrs. Steaming broadened the DSC endotherm but did not cause gelatinization.

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