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Soaking is an essential step in wet-milling of rice flour. The effects of soaking duration and temperature (5 and 25 o C) on the properties of rice flour have been investigated. The uptake of water by rice kernels increased with temperature and reached a plateau at about 30-35%. Protein, lipid, and ash leached out during soaking. The moisture content after soaking appeared to be a key factor...
Rice pellets were prepared by single-screw extrusion cooking at an in-barrel water content of 45 to 55 wt.%. The glass transition (T g ) and expansion (T e ) temperature of rice pellets has been determined by differential scanning calorimetry (DSC) and non-contact infrared thermometer, respectively. T g and T e had similar dependence on equilibrium moisture that acted...
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