Amylose Content of Rice and Quality of Fermented Cake
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 decreas...
| Main Authors: | , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
1975
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/166542 |
| _version_ | 1855520183017275392 |
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| author | Perdon, A.A. Juliano, Bienvenido O. |
| author_browse | Juliano, Bienvenido O. Perdon, A.A. |
| author_facet | Perdon, A.A. Juliano, Bienvenido O. |
| author_sort | Perdon, A.A. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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. |
| format | Journal Article |
| id | CGSpace166542 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 1975 |
| publishDateRange | 1975 |
| publishDateSort | 1975 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1665422025-05-14T10:39:35Z Amylose Content of Rice and Quality of Fermented Cake Perdon, A.A. Juliano, Bienvenido O. amylose content fermented cake quality 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. 1975-01 2024-12-19T12:56:22Z 2024-12-19T12:56:22Z Journal Article https://hdl.handle.net/10568/166542 en Wiley Perdon, A. A.; Juliano, B. O. 2006. Amylose Content of Rice and Quality of Fermented Cake. Starch Stand#228;rke, Volume 27 no. 6 p. 196-198 |
| spellingShingle | amylose content fermented cake quality Perdon, A.A. Juliano, Bienvenido O. Amylose Content of Rice and Quality of Fermented Cake |
| title | Amylose Content of Rice and Quality of Fermented Cake |
| title_full | Amylose Content of Rice and Quality of Fermented Cake |
| title_fullStr | Amylose Content of Rice and Quality of Fermented Cake |
| title_full_unstemmed | Amylose Content of Rice and Quality of Fermented Cake |
| title_short | Amylose Content of Rice and Quality of Fermented Cake |
| title_sort | amylose content of rice and quality of fermented cake |
| topic | amylose content fermented cake quality |
| url | https://hdl.handle.net/10568/166542 |
| work_keys_str_mv | AT perdonaa amylosecontentofriceandqualityoffermentedcake AT julianobienvenidoo amylosecontentofriceandqualityoffermentedcake |