Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1980-12-29
1982-11-30
Wiseman, Thomas G.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426461, 426462, A23L 1182
Patent
active
043615937
ABSTRACT:
The principal objects of the present invention are to provide an improved dry parboiled rice product and a process for preparing it, wherein the rice can be rapidly rehydrated for consumption, but yet is relatively non-starchy. This is achieved by modifying prior art parboiled rice procedures by less than completely gelatinizing the starch during steaming, and then tempering the rice under non-gelatinizing conditions for a period of time effective to reduce subsequent rupturing of the starch granules upon rehydration.
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patent: 2653099 (1953-09-01), Carman et al.
Houston, Rice Chemistry and Technology, Published by American Association of Cereal Chemists, 1972, U.S. pp. 421 & 368-378.
Demont et al., Effects of Certain Variables on Canned Rice Quality, 9/68, pp. 136-138 of Food Technology, vol. 22, 1187.
Bhattacharya et al., Effect of Processing Conditions on Quality of Parboiled Rice, 9/66, pp. 476-479 of J. Agr. Food Chem., vol. 14 #5.
Ali et al., Starch Retrogradation and Starch Damage in Parboiled Rice and Flaked Rice, 1976, pp. 233-240, Die Starke 28, Jahrg., Nr. 7.
Ali et al., Hydration and Amylose-Solubility Behavior of Parboiled Rice, 1972, pp. 207-212, Iwt, vol. 5, No. 6.
Ferrel et al., Use of Amylograph to Determine Extent of Cooking in Steamed Rice, 1/1964, Cereal Chemistry, vol. 41, No. 1
Birch et al., Degree of Gelatinisation of Cooked Rice, 1973, Die Starke 25, Jahrg., Nr. 33.
Brooks Arthur W.
Garibian Vahan M.
Sarma Monoj K.
Donovan Daniel J.
General Foods Corporation
Hatcher Elizabeth A.
Savoie Thomas R.
Scott Walter
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