Rice : chemistry and technology

643 Pages·2006·8.356 MB·English

by  Champagne, Elaine T

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Cover photographs courtesy of U.S. Department of Agriculture, Agricultural
Research Service. Front: U.S. long-grain rice; photo by Keith Weller. Back: rice
harvesting in Fort Bend County, TX; photo by David Nance.

Reference in this publication to a trademark, proprietary product,
or company name by personnel of the U.S. Department of Agriculture
or anyone else is intended for explicit description only and does not
imply approval or recommendation to the exclusion of others
that may be suitable.

Library of Congress Catalog Card Number: 2003115879
International Standard Book Number: 1-891127-34-9

©1972, 1985, 2004 by the American Association of Cereal Chemists, Inc.
Published 1972. Third Edition 2004

All rights reserved.
No part of this book may be reproduced in any form, including photocopy,
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without written permission from the publisher.

Copyright is not claimed in any portion of this work written by United States
government employees as part of their official duties.

Printed in the United States of America on acid-free paper.

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CONTRIBUTORS
Donald B. Bechtel, U.S. Department of Agriculture–Agricultural Research Service,
Grain Marketing Research Laboratory, Manhattan, KS
C. J. Bergman, U.S. Department of Agriculture–Agricultural Research Service,
Rice Research Unit, Beaumont, TX
Kshirod R. Bhattacharya, Rice Research and Development Centre, Mysore, India
Norris Bond, Satake USA, Inc., Houston, TX
David L. Calderwood (retired), U.S. Department of Agriculture–Agricultural
Research Service, Beaumont, TX
Elaine T. Champagne, U.S. Department of Agriculture–Agricultural Research
Service, Southern Regional Research Center, New Orleans, LA
Nathan W. Childs, U.S. Department of Agriculture–Economic Research Service,
Washington, DC
Robert R. Cogburn (retired), Hamshire, TX
Jennifer Eastman, ACH Food and Nutrition, Memphis, TN
Melissa Fitzgerald, NSW Agriculture, Yanco, NSW, Australia
J. H. Gibbons, Department of Agronomy, Rice Research and Extension Center,
University of Arkansas, Stuttgart, AR
J. Samuel Godber, Department of Food Science, Louisiana State University
Agricultural Center, Baton Rouge, LA
Diane Wright Hoffpauer, Light Heart, LLC, Crowley, LA
Terry A. Howell, Jr., McKee Foods Corporation, Collegedale, TN
Bienvenido O. Juliano, Philippine Rice Research Institute Los Baños, Laguna,
Philippines
Otto R. Kunze (retired), Texas Agricultural Experiment Station and Texas A&M
University, College Station, TX
Yubin Lan, Agricultural Engineering Technology, Fort Valley State University,
Fort Valley, GA
Wayne E. Marshall, U.S. Department of Agriculture–Agricultural Research
Service, Southern Regional Research Center, New Orleans, LA
Anna Myers McClung, U.S. Department of Agriculture–Agricultural Research
Service, Rice Research Unit, Beaumont, TX
K. S. McKenzie, California Cooperative Rice Research Foundation, Biggs, CA
Jean-Francois Meullenet, Rice Processing Program, University of Arkansas,
Fayetteville, AR
K. A. K. Moldenhauer, Department of Agronomy, Rice Research and Extension
Center, University of Arkansas, Stuttgart, AR
Yutaka Ogawa, Kirin Beer Co. Ltd., Yokohama, Japan
K. Ohtsubo, National Food Research Institute, Tsukuba Science City, Ibaraki,
Japan
Frank T. Orthoefer, Food Sciences and Technologies, LLC, Germantown, TN
Frederick F. Shih, U.S. Department of Agriculture–Agricultural Research Service,
Southern Regional Research Center, New Orleans, LA
Terry J. Siebenmorgen, Rice Processing Program, University of Arkansas,
Fayetteville, AR
Heidi C. Wilkinson, USA Rice Federation, Houston, TX
Delilah F. Wood, U.S. Department of Agriculture–Agricultural Research Service,
Western Regional Research Center, Albany, CA
Finis T. Wratten (deceased), Agricultural Engineering Department, Louisiana
State University, Baton Rouge, LA
An-I Yeh, Graduate Institute of Food Science & Technology, National Taiwan
University, Taipei, Taiwan
Wallace Yokoyama, U.S. Department of Agriculture–Agricultural Research
Service, Western Regional Research Center, Albany, CA
Kiyoshi Yoshizawa, Tokyo University of Agriculture, Tokyo, Japan
PREFACE TO THE THIRD EDITION
Rice has taken center stage this last decade, not only as an important provider of
nourishment for the world’s population, but as a grain now recognized as having
many unique nutritional and functional attributes with potential to be captured in a
multitude of value-added food and nonfood applications. Basic, up-to-date
knowledge of rice chemistry and technology is needed to guide the research that
will develop new applications and lead rice into the coming decades.
The third edition of Rice: Chemistry and Technology updates the 1985
monograph, with emphasis on current developments. The book presents, in a single
work, comprehensive overviews covering topics ranging from the rice plant and
varieties to rice structure and composition and the functionality of its components.
Postharvest processing technologies for drying, storage, and milling and those for
making traditional and new value-added products are discussed in detail. New
nutritional findings are presented.
A multiauthored work, each chapter of the monograph has been written by one
or more authorities on the subject. The authors have styled their chapters as
overviews, with extensive bibliographies directing the reader to the primary
literature. This monograph is intended to be an addition to your collection and not a
replacement for the second edition, which covers the older literature in more detail.
I wish to thank the authors for their time and talent in writing the chapters. The
authors and I acknowledge and dedicate this monograph to the godfather of the rice
world, Bienvenido O. Juliano, whose contributions to the field have guided our
research. You paved the way for us, Ben, and we thank you.
Elaine T. Champagne
PREFACE TO THE SECOND EDITION

Rice is the principal food cereal in tropical Asia, where 90% of the world’s rice
crop is grown and consumed. Significant progress in the chemistry and technology
of rice in the last decade has prompted the Publications Committee of the American
Association of Cereal Chemistry to revise its Monograph No. 4, Rice: Chemistry
and Technology, edited by Dave Houston and published in 1972.
The present monograph updates the 1972 monograph, with emphasis on
developments in the 1970s and 1980s. Chapters on parboiling and milling
emphasize the Asian situation, since the status in the United States and Europe is
adequately discussed in published chapters. Extrusion-cooked rice foods and rice
noodles are emphasized, as well as Japanese convenience foods. Rice straw is
included because of the current interest in biomass utilization. All chapters on
technology and processing were contributed by authorities on the subject.
Contributors were encouraged to emphasize varietal differences and possible topics
for future research. As editor, I elected to write most of the chemistry chapters and
those on by-products and residue, to minimize overlap and maximize coverage of
the interfaces between the chemistry and structure of the rice grain and its
technological properties. This monograph was mainly planned, written, and edited
in 1983-1984 during my sabbatical leave from the International Rice Research
Institute (IRRI).
I wish to thank the contributors for their time and talent in writing the chapters;
R. Don Sullins, then chairman of the AACC Publications Committee, for his
assistance and support; M. S. Swaminathan, Director General of IRRI, for
approving my leave; the Southeast Asian Research Center for Agriculture for
providing me a Visiting Professorship and office space; the IRRI Department of
Communications and Publications for graphics and photography; the IRRI library
staff for rechecking literature citations; Daisy Herrero for typing the manuscripts;
and my research colleagues in the Cereal Chemistry Department for reviewing my
chapters. Finally, I wish to thank my wife, Linda, and my children for their patience
and understanding during the preparation of the monograph.

B. O. J.
PREFACE TO THE FIRST EDITION
Rice, as one of the two major food cereals, provides—together with a
comparable amount of wheat—a large proportion of the total nourishment of the
world’s population. However, reported research on rice chemistry and technology
has lagged markedly behind that reported for wheat. Moreover, the available
information on rice other than on its culture has remained largely scattered in
contrast to that for wheat, which has been well collected and summarized.
The present monograph, the fourth in the Monograph Series sponsored by the
American Association of Cereal Chemists, attempts to minimize this disparity. The
book has two major aims: to collect and present for the first time in a single work an
ordered, coherent, and informative series of reviews on rice chemistry and
technology; and to provide an extensive bibliography that will permit direct access
to the primary literature. This combination offers useful data to all connected with
the handling, processing, or sale of rice and its by-products, as well as to any
individual seeking information on rice composition or technology. A third, minor,
aim is to use predominantly the metric system of measurement in accord with its
extensive scientific acceptance and the worldwide trend towards its general
adoption.
As a multiauthored work, the monograph has the advantage that each chapter is
presented by an authority on the subject—and some disadvantages that inevitably
accompany this type of publication. The dedicated efforts of the authors have
provided the values to be found in this volume; errors and omissions must be
attributed to the editor, who welcomes all corrections and suggestions for improving
any possible later edition.
Credit for initiating this work belongs to the Monograph Committee of the
Association and to Past President Byron Miller and Executive Vice-President
Raymond J. Tarleton, who put the plan into effect. My particular thanks go to
Director of Publications Merrill J. Busch, and to Assistant Editor Carolyn M. Light
and her able proofreading and typesetting co-workers, who diligently, patiently, and
cooperatively handled the multitude of details in preparing this work for
publication. I thank also my wife, Twylla, not only for her aid, but especially for her
sustained forebearance during preparation of the monograph.

D. F. H.
CONTENTS
1. Production and Utilization of Rice. NATHAN W. CHILDS, 1
Rice Compared with Other Cereal Grains, 1
Rice Ecosystems, 2
World Rice Production, 3
Production in Major Rice-Growing Regions, 5
Southeast Asia (cid:156) South Asia (cid:156) China and Northeast Asia (cid:156) Latin America (cid:156) North
America (cid:156) Africa (cid:156) Europe and the Middle East (cid:156) Other Regions
World Rice Trade, 12
Overview (cid:156) Market Structure (cid:156) Major Exporters (cid:156) Major Importers
Global Rice Consumption, 18
Overview (cid:156) Regional and Country Comparisons (cid:156) Per-Capita Analysis
Rice in the Twenty-First Century, 20
2. The Rice Plant: Growth, Development, and Genetic Improvement.
ANNA MYERS McCLUNG, 25
Growth and Development of the Rice Plant, 25
Planting, Germination, and Emergence (cid:156) Vegetative Growth Stage (cid:156) Reproductive
Stage (cid:156) Grainfill Stage (cid:156) Grain Harvest
Factors Influencing Grain Quality, 31
Cultural Management (cid:156) Environmental Factors
Genetic Improvement of Rice, 33
U.S. Breeding History (cid:156) Genetic Variability (cid:156) Population Structure and Breeding Line
Development (cid:156) Breeding Goals and Selection Methods
3. Rice Varieties. K. A. K. MOLDENHAUER, J. H. GIBBONS,
and K. S. McKENZIE, 49
Variety Origin and Classification, 50
Southern Region (cid:156) California
Leading Varieties, 55
Southern Region (cid:156) California
Varietal Quality Characteristics, 63
Southern Region (cid:156) California
4. The Rice Grain and Its Gross Composition. ELAINE T. CHAMPAGNE,
DELILAH F. WOOD, BIENVENIDO O. JULIANO, and DONALD B.
BECHTEL, 77
Gross Structure of the Rice Grain, 77
Overall Structure (cid:156) Hull (cid:156) Caryopsis (cid:156) Pericarp (cid:156) Seed
Composition of the Rice Grain and Its Milling Fractions, 88
Proximate Analysis of Rough Rice and Its Fractions (cid:156) Hull (cid:156) Bran (cid:156) Milled Rice (cid:156)
Brown Rice
Factors Affecting Composition, 96
Management and Cultural Practices (cid:156) Soil (cid:156) Climate (cid:156) Location on Panicle (cid:156)
Genotypic Differences (cid:156) Processing
Summary, 100
5. Starch. MELISSA FITZGERALD, 109
The Starch Granule, 109
Macrostructure of the Starch Granule (cid:156) Microstructure of the Components
Functional Properties of Starch, 115
Glass Transition (cid:156) Gelatinization (cid:156) Swelling and Pasting (cid:156) Retrogradation
The Enzymes of Starch Synthesis, 118
Adenosine 5(cid:1)-Diphosphatase Glucose Pyrophosphorylase (cid:156) The Starch Synthases (cid:156)
The Branching Enzymes (cid:156) The Debranching Enzymes (cid:156) The Disproportionating
Enzyme
Conclusion, 133
6. Rice Proteins. FREDERICK F. SHIH, 143
Protein Distribution and Composition, 143
Protein Bodies (cid:156) Protein Fractions (cid:156) Identification of Rice Varieties (cid:156) Protein Mutants
Processing of Protein Products, 149
Bran Proteins (cid:156) Endosperm Proteins (cid:156) Functional Properties (cid:156) Utilization
Nutritional Properties, 153
Effect of Processing (cid:156) Digestibility (cid:156) Protein Quality (cid:156) Hypoallergenicity
Conclusion, 157
7. Rice Lipids. J. SAMUEL GODBER and BIENVENIDO O. JULIANO,
163
Extraction of Lipids, 164
Major Lipid Categories, 164
Starch Lipids (cid:156) Influence of Starch Purification (cid:156) Nonstarch Lipids
Specific Classes Of Lipids, 173
Ferulate Esters: “Oryzanol Fraction” (cid:156) Glycosyl Glycerides (cid:156) Sphingolipids (cid:156) Sterol
Lipids (cid:156) Tocopherols and Tocotrienols (cid:156) Wax
Factors Affecting Lipid Composition, 183
Summary, 186
8. Physical and Mechanical Properties of Rice. OTTO R. KUNZE,
YUBIN LAN, and FINIS T. WRATTEN, 191
Grain Dimensions, 193
Mass Properties, 195
Density and Porosity (cid:156) Coefficient of Thermal Expansion (cid:156) Coefficient of
Hygroscopic Expansion (cid:156) Static and Dynamic Coefficients of Friction (cid:156) Resistance to
Airflow (cid:156) Angle of Repose
Thermal Properties, 199
Specific Heat (cid:156) Thermal Conductivity and Diffusivity (cid:156) Film Heat Transfer
Coefficient (cid:156) Glass Transition Temperature
Hygroscopic Properties, 201
Equilibrium Moisture Content (cid:156) Moisture Movement into the Grain (cid:156) Hygroscopic
Conductivity and Diffusivity
Mechanical Properties, 206
Tensile Strength (cid:156) Compressive Strength (cid:156) Modulus of Elasticity (cid:156) Modulus of
Toughness (cid:156) Hardness
Moisture Adsorption Properties—Consequences, 211
Before Harvest (cid:156) During Harvest (cid:156) During Drying (cid:156) After Drying
Weight–Volume Relationships, 218
Summary and Conclusions, 218
9. Rough-Rice Drying—Moisture Adsorption and Desorption. OTTO R.
KUNZE and DAVID L. CALDERWOOD, 223
Selected Historical Aspects, 224
Rice in the Field, 229
Optimum Harvest Moisture, 236
Fundamentals of Rice Drying, 238
Modeling Grain Moisture, 245
Gradients (cid:156) Stresses
Commercial Rice Drying, 248
Handling Undried Rice (cid:156) Storage of Undried Rice (cid:156) Continuous-Flow Dryers (cid:156)
Multipass Drying (cid:156) Tempering (cid:156) Supplemental Drying with Aeration (cid:156) Dryer
Adjustments (cid:156) Preheat Drying (cid:156) Combination System
Bin Drying, 256
Equipment (cid:156) Airflow Requirements (cid:156) Depth of Rice (cid:156) Fan-Operating Schedule (cid:156) Air
Delivery and Fan Power (cid:156) Supplemental Heat (cid:156) Stirring Augers (cid:156) Handling of
Materials
Corn and Small-Grain Dryers, 261
Other Drying Methods, 261
Fluid-Bed Drying (cid:156) Infrared Drying (cid:156) Dielectric Drying (cid:156) Sack Drying
Drying in Countries Other than the United States, 262
Conclusions, 263
10. Rough-Rice Storage. TERRY A. HOWELL, JR., and ROBERT R.
COGBURN, 269
Storage Technology, 269
Structures (cid:156) Management Practices
Maintenance of Rice Quality, 275
Aging (cid:156) Protection of Rice from Degradation
Summary, 282
11. Rice Milling. NORRIS BOND, 283
Definition, 283
Relationship to Other Processes, 283
Stages of the Milling Process, 284
Cleaning (cid:156) Brown Rice Production (cid:156) Bran Removal (cid:156) Classification—Removal of
Broken Grains
Controlling the Rice Milling Process, 300
12. Impact of Drying, Storage, and Milling on Rice Quality and
Functionality. TERRY J. SIEBENMORGEN and JEAN-FRANCOIS
MEULLENET, 301
Pre-Drying Issues, 301
Respiration (cid:156) Factors Affecting Respiration (cid:156) Quality Effects Resulting from
Respiration (cid:156) Wet-Holding Effects on Rice Functionality
Drying, 307
Effects of Drying on Milling Quality (cid:156) Effects of Drying on Sensory Quality (cid:156) Effects
of Drying on Other Functional Characteristics
Storage, 311
Effects of Storage Conditions on Functional Properties of Rice (cid:156) Effects of Storage
Conditions on Sensory Properties of Rice
Milling, 313
Kernel Size Uniformity (cid:156) Milling System Effects on Kernel Quality (cid:156) Degree of
Milling Effects on Functionality (cid:156) Milling Effects on Sensory Quality (cid:156) Postmilling
Physical Quality Reduction
Summary, 325
13. Parboiling of Rice. KSHIROD R. BHATTACHARYA, 329
History, 329
Origin of Parboiling (cid:156) Discovery of the Nutritional Benefit of Parboiling (cid:156)
Modernization of the Parboiling Industry (cid:156) Present Status of the Parboiling Industry in
the World
The Process: Production of Parboiled Rice, 338
Processing Conditions (cid:156) Production Systems
Changes During Parboiling, 359
Changes During Soaking (cid:156) Changes in Organized Constituents (cid:156) Changes in Other
Constituents (cid:156) Other Changes