Relative cooking behaviour of semolina from maize, sorghum, wheat and rice.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/7070/
JFST-106-76 |
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| Title |
Relative cooking behaviour of semolina from maize, sorghum, wheat and rice.
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| Creator |
Rao, S. N. R.
Viraktamath, C. S. Desikachar, H. S. R. |
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| Subject |
21 Cereals
03 Cooking-Recipes |
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| Description |
Samples of semolina from wheat, rice, maize and sorghum held in 10 parts of water at 70 plus/minus 1 degree C for less than60 min were examined at 10 min intervals for swelling (i.e. wt. of water absorbed/unit wt. of semolina). Swelling increased in all samples over the 60 min test period. The swelling numbers after 10 and 60 min, respectively, were: wheat 3.0 and 4.2; sorghum 1.8 and 2.3; maize 2.7 and 3.3; rice 2.0 and 3.7. The swollen semolina particles were examined under a microscope after 15 min at 70 plus/minus 1 degree C; wheat remained intact but the other cereals showed disintegration of the surface layers. A study was also made of the effect of the particle size of semolina on cooking time. Cooking time increased with increasing particle size, but was not related to swelling. Rice and wheat semolinas required a cooking time of 5-15 min; maize and sorghum required 10-180 min. The cooking time of maize and sorghum could be reduced slightly by extracting the prolamins.
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| Date |
1976
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/7070/1/JFST_13%281%29_34-36.pdf
Rao, S. N. R. and Viraktamath, C. S. and Desikachar, H. S. R. (1976) Relative cooking behaviour of semolina from maize, sorghum, wheat and rice. Journal of Food Science and Technology, India, 13 (1). 34-36, 3 ref.. |
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