Heat-treating rice, esp. gelatinisation

Gelatinisation of rice comprises hydrating a rice sample to an effective moisture content for gelatinisation, equilibrating the moisture content of the sample, and gelatinising the sample without steaming by contacting with a process medium at elevated temp. for a time sufficient to permit heat transfer effective for gelatinisation, the medium comprising an inert, non-aq. organic liq. or liquefied gas. - The process may also be used for heat treatment of rice undergoing food processing, e.g. parboiling, cooking, frying, baking, roasting, etc. Gelatinisation of rice comprises hydrating a rice sample to an effective moisture content for gelatinisation, equilibrating the moisture content of the sample, and gelatinising the sample without steaming by contacting with a process medium at elevated temp. for a time sufficient to permit heat transfer effective for gelatinisation, the medium comprising an inert, non-aq. organic liq. or liquefied gas. - The process may also be used for heat treatment of rice undergoing food processing, e.g. parboiling, cooking, frying, baking, roasting, etc. (Machine-translation by Google Translate, not legally binding) UN METODO PARA GELATINIZAR ARROZ. UN PROCEDIMIENTO QUE COMPRENDE EL TRATAMIENTO DE GRANOS DE ARROZ POR CONTACTO CON UN MEDIO NO ACUOSO, LIQUIDO O GAS LICUADO ORGANICO QUE ES SUSTANCIALMENTE INERTE PARA EL AGUA Y PARA EL GRANO DE ARROZ QUE ESTA SIENDO SOMETIDO A TRATAMIENTO, PERMITIENDO SOLO LA TRANSFERENCIA DE CALOR PARA EFECTUAR EL DESEADO TRATAMIENTO ALIMENTARIO TAL COMO GELATINIZACION, SANCOCHADO, COCCION, FRITURA, COCINADO, TOSTACION, ASADO O SIMILAR, Y UN PRODUCTO PRODUCIDO POR ESE PROCEDIMIENTO.