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Expanded rice (Puri, Muri) is a widely-used snack food, especially popular in India. Itis prepared essentially by parboiling paddy (paddy, i.e. rice in the husk, is soaked in water,drained, cooked and dried) under specified conditions and heating the resulting milledparboiled rice quickly with hot sand'. Wide differences in capacity for expansion havebeen noted amongst rice varieties. Studies on the physicochemical basis of this varietaldifference were reported in a previous communications. It was found, in general, thatvarieties with27% total amylose andjor 13·5% hot-water-insoluble amylose content gavethe best expansion.
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