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Accession number;00A0301137
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| Title;Influence of Nitrogen Content varied by Milling on Cooking Quality of Rice. |
| Author;
TAIRA TOSHIO
(Fukushima Prefect. Agric. Exp. Stn.)
SHOJI ICHIRO
(Koriyama Women's Coll.)
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Journal Title;Journal of the Japanese Society for Food Science and Technology
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Journal Code:F0895A
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ISSN:1341-027X
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VOL.47;NO.2;PAGE.155-157(2000)
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| Figure&Table&Reference;FIG.5, REF.6 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;Cooking quality is related to the palatability and the nitrogen content of rice. The distribution of nitrogen in the discard of rice milled to 90,70 and 50% of grain weight was examined in relation to the cooking quality of rice. The nitrogen content was higher in the outer layer of rice(discarded portion of rice milled to 70-90% of grain weight) than in the middle layer(discarded portion of rice milled to 50-70% of grain weight), and the swelling power of the outer layer of rice was lower than that of the middle layer of rice. The nitrogen content of milled rice decreased, and the water uptake ratio and the total elution weight of solids in cooking of milled rive increased with an increase in the degree of milling of rice. (author abst.) |
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