Ageing of Stored Rice: Changes in Chemical and Physical Attributes

@article{Zhou2002AgeingOS,
  title={Ageing of Stored Rice: Changes in Chemical and Physical Attributes},
  author={Zhongkai Zhou and K. Robards and S. Helliwell and C. Blanchard},
  journal={Journal of Cereal Science},
  year={2002},
  volume={35},
  pages={65-78}
}
Abstract Rice ageing is a complicated process, which involves changes in physical and chemical properties of the rice grain. Starch, protein and lipids are the main rice grain components which affect cooking and eating quality. While the overall starch, protein and lipid contents in the rice grain remain essentially unchanged during storage, structural changes do occur. These changes affect the pasting and gel properties, flavour and texture of cooked rice. This paper reviews research on the… Expand

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