Relation of moisture distribution and texture of rice-based foods “ a perspective

Widjajaseputra A. I., . Relation of moisture distribution and texture of rice-based foods “ a perspective. pp. 1275-1278. ISSN 2231-7546

Study of moisture distribution of starch-based food especially in rice-based raw material during processing is a major technological challenge. Homogeneity of moisture distribution influenced certain physical properties of food product such as the elongation at break of the spring roll wrappers crispness of fried snack and the mouth feel of bread. Moisture distribution of foods product was determined by moisture migration process which was influenced by holding time or tempering time raw material composition heating temperature level of amylose in rice and others. Homogeneity of moisture distribution of rice-based food product was influenced by natural character of rice itself. Though rice is lacking in appropriate amount of hydrophobic gluten- forming proteins the glutelin and albumin in rice can form gel. Water migration influenced moisture distribution because it determined water transport mechanism which is further enhanced by the complexity of food structure and its composition.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(03)%202012/(67)%2...

Abstract

Study of moisture distribution of starch-based food especially in rice-based raw material during processing is a major technological challenge. Homogeneity of moisture distribution influenced certain physical properties of food product such as the elongation at break of the spring roll wrappers crispness of fried snack and the mouth feel of bread. Moisture distribution of foods product was determined by moisture migration process which was influenced by holding time or tempering time raw material composition heating temperature level of amylose in rice and others. Homogeneity of moisture distribution of rice-based food product was influenced by natural character of rice itself. Though rice is lacking in appropriate amount of hydrophobic gluten- forming proteins the glutelin and albumin in rice can form gel. Water migration influenced moisture distribution because it determined water transport mechanism which is further enhanced by the complexity of food structure and its composition.

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Item Type:	Article
AGROVOC Term:	Foods
AGROVOC Term:	Rice
AGROVOC Term:	Starch
AGROVOC Term:	Moisture content
AGROVOC Term:	Distribution
AGROVOC Term:	Texture
AGROVOC Term:	Food products
AGROVOC Term:	Food processing
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22373

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