The relative effects of enzymatic and physical changes during storage on the culinary properties of rice.

摘要: The amylases were destroyed during the first 5 minutes of cooking milled rice grains, but solids extracted by water continued to increase as progressed. inhibition amylase action mercuric salts did not improve quality new rice; treatment with formalin or steam-curing freshly harvested did. old in solution affect its quality. In aqueous suspensions, fresh-rice flour took more time settle and left supernatant liquid turbid than old-rice under similar conditions. physical changes that occur storage have be considered explaining improved rice.