In Situ Analysis of Cooking Properties of Rice by Thermal Mechanical Compression Test Method
作者： Malik A. Nawaz , Shu Fukai , Bhesh Bhandari
DOI: 10.1080/10942912.2016.1203935
关键词:
摘要: A procedure for in situ analysis of rice cooking was developed this study. Grain softening during soaking and selected varieties (fresh aged TDK8, TDK11, Doongara) were subjected to by using a thermally controlled sample block (thermal mechanical compression test) attached texture analyzer. This technique measures the changes properties intact grain continuously. The results obtained from thermal test validated against two standard conventional procedures viz; analyzing pasting flours rapid visco analyzer microscopic observations grains. study found valid cooking. can be used size as small 0.50 g.
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