Rice Util & Product Development 79

Rice Utilization & Product Development-79
Project Leader and Principal UC Investigators R.M. Saunders, USDA D.A. Fellers R.Y. Fong R.L. Roberts A.D. Shepherd A.P. Mossman M.M. Bean K. Nishita	Objective Increase the demand for and use of California rice through development of new rice products and improved cooking performance. Rice-Soy-Milk Product A rice-soy-milk blended food targeted for preschoolers and lactating women in developing countries is now in the hands of the USAID Food For Peace Program of the U.S. State Department for initial overseas consumer testing. The development of this product could mean expanded markets for California rice, if it receives consumer acceptance. Rice Flour It has been clearly established that the type of mill used to convert rice into rice flour has a profound effect upon particle size distribution, water absorption, behavior of slurries during retorting/cooling, and rice baking properties. Flour from short and medium-grain rice outperforms flour from long-grain rice in breads where rice is the major ingredient. Rice Milling The current energy problem and the desire for high yields of total and head rice are important economic factors in the production of milled white rice for direct food use. Work at WRRC shows that additives, notably water, during milling reduce milling time and energy requirements and increase total and head rice yields. In 1980, with the cooperation of California mills, WRRC will attempt to confirm these observations using commercial equipment. Rice Germ During milling to produce white rice, the germ is removed from the kernel, either intact or in fragments, along with the bran, and like the bran, is destined for the feedlot. Rice germ, by virtue of its favorable content of essential lipids, good quality protein, vitamins and carbohydrate, holds promise as a useful food. Subjective preliminary examination of the material suggested, in addition, long storage stability, at least in the temperate U.S. Germ added to cookie and muffin recipes has met with approval in preliminary taste tests. Other Work at WRRC Parboiling with lower energy input; quick-cooking rices from short- and medium-grain white and brown rices; rice bran stabilization and recovery of edible oil; correlation of enzyme content of white rice and cooking quality.

Rice Utilization & Product Development-79

Project Leader and Principal UC Investigators

R.M. Saunders, USDA

D.A. Fellers

R.Y. Fong

R.L. Roberts

A.D. Shepherd

A.P. Mossman

M.M. Bean

K. Nishita

Objective

Increase the demand for and use of California rice through development of new rice products and improved cooking performance.

Rice-Soy-Milk Product

A rice-soy-milk blended food targeted for preschoolers and lactating women in developing countries is now in the hands of the USAID Food For Peace Program of the U.S. State Department for initial overseas consumer testing. The development of this product could mean expanded markets for California rice, if it receives consumer acceptance.

Rice Flour

It has been clearly established that the type of mill used to convert rice into rice flour has a profound effect upon particle size distribution, water absorption, behavior of slurries during retorting/cooling, and rice baking properties. Flour from short and medium-grain rice outperforms flour from long-grain rice in breads where rice is the major ingredient.

Rice Milling

The current energy problem and the desire for high yields of total and head rice are important economic factors in the production of milled white rice for direct food use. Work at WRRC shows that additives, notably water, during milling reduce milling time and energy requirements and increase total and head rice yields. In 1980, with the cooperation of California mills, WRRC will attempt to confirm these observations using commercial equipment.

Rice Germ

During milling to produce white rice, the germ is removed from the kernel, either intact or in fragments, along with the bran, and like the bran, is destined for the feedlot. Rice germ, by virtue of its favorable content of essential lipids, good quality protein, vitamins and carbohydrate, holds promise as a useful food. Subjective preliminary examination of the material suggested, in addition, long storage stability, at least in the temperate U.S. Germ added to cookie and muffin recipes has met with approval in preliminary taste tests.

Other Work at WRRC

Parboiling with lower energy input; quick-cooking rices from short- and medium-grain white and brown rices; rice bran stabilization and recovery of edible oil; correlation of enzyme content of white rice and cooking quality.