Method for evaluation of the potential of the gravimetric yield, yield volume and proportion of water to cook rice grains in full, full white, black and red

摘要

Method for evaluation of the potential of the gravimetric yield, yield volume and proportion of water in cooking of grains of brown rice, parboiled brown, red and black outline the methodologies currently available for the determination of gravimetric will yield. Imento volume and the proportion of water of grain brown rice, parboiled brown, black.Red are inefficient and difficult to reproducibility. The present invention is to standardize a practical methodology, economic and reproducibility in analytical parameters, to evaluate the potential of volumetric and gravimetric yield, income, the proportion of water rice grains in cooking.These parameters are important for determining the quality of rice grains, and can be applied in industries of processing rice; industrial kitchens, institutional and domestic research, education and extension institutions. 1 / 1