Extrusion method for steamed rice with strong shear loading

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  • 炊飯米に強いせん断を付与する押出加工法

Abstract

<p>The primary processed products of rice have been attracting attention as countermeasures against wheat allergy as well as soaring wheat prices due to the unstable global situation in recent years. A study by Sugiyama (2015) showed that a rice paste called "rice-gel" obtained by "high-speed shear treatment" is a versatile cooking material. In the present study, machine industry technologies were applied to the food processing of rice paste.Light metal extrusion accomplished easy gelatinization of steamed rice, and a hand tool was developed. Both the cone penetration test for grease and fineness-of-grind gauge for paint were applicable as convenient, rapid evaluations of the rice paste. </p>

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