:(Studies on Deterioration of Rice during Storage. Part 2)

概要

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In order to know the effect of free fatty acids increased in the extraneous lipid fraction of milled rice during storage on its amylogram, aged and unaged rice samples were defatted with ethyl ether and their pasting characteristics were compared using an amylograph. The marked differences originally observed between the amylograms of aged and unaged rice flours remained almost completely after defatting . It is supposed from these results that the increase of free fatty acids scarcely influences on the changes of rheological properties of cooked rice and its paste during storage, but the changes of other components, may contribute to the rheological changes.
日本応用糖質科学会の論文