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.
Factors Affecting Water Uptake in Milled Rice
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 50, Issue 6, pages 1676–1679, November 1985
How to Cite
METCALF, S. L. and LUND, D. B. (1985), Factors Affecting Water Uptake in Milled Rice. Journal of Food Science, 50: 1676–1679. doi: 10.1111/j.1365-2621.1985.tb10563.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 10/29/84; revised 8/19/85; accepted 8/23/85.
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.