Rice processing
Journal
ICC Handbook of 21st Century Cereal Science and Technology
ISBN
9780323952958
Date Issued
2023-01-01
Author(s)
Abstract
Not only is rice the traditional staple diet of Asia but conventional and novel technologies are now also making rice-based food products more convenient and healthier. Rice grain, from paddy rice to white rice, can now be processed at large scale into numerous products, including parboiled rice, germinated rice, and shelf-stable instant rice (quick-cooking rice). Hypoallergenic rice flour, which is milled from rice grain, can now be used as an alternative to wheat flour in breadmaking in addition to traditional products like rice snacks and rice noodles. Stabilized rice bran, the most bio-functional part of rice grain, which is rich in phytochemicals, can be further processed into rice bran oil, rice bran dietary fiber, and rice bran protein hydrolyzate. By applying appropriate processes, whole or parts of the rice grain can be utilized to produce diverse products to enhance our daily live.
Subjects
Brown rice | converted rice | dehulled rice | hulled rice | husked rice | milled rice | Paddy rice | parboiled rice | polished rice | rough rice | White rice
Type
book part