Cereals processing technology

Table 5.3 Physicochemical (quality) characteristics of US aromatic, waxy, toro, and L202 type rices
Cooking and processing type
Milled rice Aromatic (scented)
characteristics Della US jasmine Waxy Toro L202
Grain type Long Long Short Long Long
Apparent amylose content, % 21–23 15–18 30 >30 >30 20–23
Amylographic paste viscosity, BU c
Peak 650–850 700–900 250–450 700–900 300–400
Hot 350–400 350–400 100–200 350–400 250–300
Cool 650–850 650–800 250–350 650–800 600–800
Breakdown 300–400 350–450 100–150 250–450 100–150
Setback 50– +150 200– –50 100– –50 300– –50 +250– +400
a Amylographic temperature.
b Intermediate.
c BU = Brabender units. 31,32