Amylose Content of Rice and Quality of Fermented Cake
- 1 January 1975
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 27 (6) , 196-198
- https://doi.org/10.1002/star.19750270605
Abstract
The use of aged milled rice with an intermediate amylose content (20–25%) in the preparation of fermented rice cake yielded a steamed cake with a greater volume and an optimum softness as compared with similar cakes prepared from rice with a lower or higher amylose content. Aging of the rice decreased gas (CO2) retention during fermentation, but improved gas retention and cake volume during steaming.Keywords
This publication has 2 references indexed in Scilit:
- A gel consistency test for eating quality of riceJournal of the Science of Food and Agriculture, 1973
- Rice Quality, Studies on Physicochemical Properties of RiceJournal of Agricultural and Food Chemistry, 1964