Achievements in understanding of structure and functionality chap 13

Abstract DSC, TGA and Texture Analysis (with Kramer Cell) investigations allowed a thorough comparison between parboiled and white rice from RIBE cultivar cooked in excess water to various extent. Parboiling implies a complete gelatinization of the rice starch and the formation of a homogeneous structure of the kernels; the cooking process corresponds to the migration of water from the surface toward the core through a practically isotropic mean. Cooking of white rice instead implies the progress of starch gelatinization from the surface toward the core which therefore produces a layered kernel structure in the partially cooked rice.