| 摘要 |
THe steamed rice has improved quality as a result of thenoncrystalline intact structure of the grain and its gelatinatedcore. It has very good colour, taste and flavour as there is nobrowning due to the Maillard reaction or under the effect of othersubstances. The steamed rice is produced from paddy which issoaked and subjected to the effect of hot gas flow where the ricestarch gelatinizes. The hot flow dries to a considerable extentthe surface of the rice after which, if necessary, it is furtherdried and husked.17 claims |
