Arendt und Zannini - 2013 - Cereal grains for the food and beverage industries

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Rice 145 a neutral aroma and flavour and, when converted efficiently to fermentable sugars, yields a clean tasting, light beer (Coors, 1976). 3.6 Conclusions Rice is consumed in various forms including plain rice, noodles, puffed rice, breakfast cereals, cakes, fermented sweet rice, snack foods, beer, wine and vinegar. It is grown in every continent (except Antarctica), in over 114 countries from 53° north to 40° south, and from sea level to an altitude of 3000 m, thus representing the best cereal crop in terms of food energy per production area. As reported by Fitzgerald et al. (2009), rice production is endangered by several factors, such as increasing urbanization leading to loss of farming land, urban migration resulting in fewer food-producing farmers, biofuel policies that negatively affect the availability of grain for consumption, decreased funding for rice research and issues of climate change. All of these factors, either directly or indirectly, influence both the quantity and the quality of rice that is available for food-based consumption. A smart integration of different disciplines, such as soil and water management, agricultural practices, plant breeding, post-harvest technology and food processing, could offer a valid solution for current and emerging or future problems associated with food production, security, distribution and quality. 3.7 Future trends Nearly 50 % of the global population, mostly concentrated in less-developed countries, depend on rice as their major energy source. The question, of course, is whether the rice-producing countries, supported by ongoing technological developments, can keep production levels ahead of population growth. Over the longer term, a rice yield growth of 1.0-1.2 % annually will be needed to feed the world at an affordable cost. The real cutting edge solutions to the problems of rice production lie in developing and/or adapting strategies to break the yield barrier, thus improving the input efficiency and, additionally, emphasis must be put on ways to disseminate the modern scientific knowledge and technology to farmers. While these approaches could lead to sustained productivity using current rice varieties, efforts to develop new varieties that have adapted to and can respond to the specific farming conditions, should be vigorously pursued. Lastly, from a technological viewpoint, production and processing conditions remarkably influence the nutritional performance of the final rice products. Increasing the consumption of brown rice and germinated brown rice, both characterized by a higher content of healthy beneficial food components (Roy et ai, 2011), compared to the well-milled white rice, will significantly help to © Woodhead Publishing Limited, 2013
146 Cereal grains for the food and beverage industries mi avoid malnutrition and other dietary and food-related diseases in the future. ,U-7 ‘ . ' r f ' 3.8 References ABDUL-HAMiD, A. and LOAN, Y. s. (2000). Functional properties of dietary fibre prepared from defatted rice bran. Food Chemistry, 68,15-19. A L E K A E V , N . s. (1976). Amino acid composition and biological value of rice proteins. Voprosy Pitaniia, 76-79. A N T O IN E , J. M. R., H O O F U N G , L . A ., G R A N T, C. N ., D E N N IS , H . T . and L A L O R , G. C. (2012). Dietary intake of minerals and trace elements in rice on the Jamaican market. Journal of Food Composition and Analysis, 26,111-121. A Z A N Z A , M . p. V. (2003). Canned rice products as Philippine military food ration. International Journal of Food Sciences and Nutrition, 54,235-240. A Z U D iN , M. N . and m o r r i s o n , w . r . (1986). Non-starch lipids and starch lipids in milled rice. Journal of Cereal Science, 4,23-31. BALDWIN, p. M. (2001). Starch granule-associated proteins and polypeptides; a review. Starch, 53, 475-503. B A L L , S., G U A N , H. P., JAM ES, M ., M YERS, A ., K E E L IN G , P., M O U IL L E , G ., B U L E O N , A ., C O L O N N A , p. and PREiss, i. (1996). From glycogen to amylopectin; A model for the biogenesis of the plant starch granule. Cell, 86,349-352. BEAN, M. M ., ELLiSTONHOOPS, E. A. and NisHiTA, K. D . (1983). Ricc flour treatment for cake-baking applications. Cereal Chemistry, 60, 445^49. B E C H T E L , D. B. and p o M E R A N Z , Y. (1978). Ultrastructurc of the mature ungerminated rice {Oryza sativa) caryopsis.The starchy endosperm. American Journal of Botany, 65, 684-691. B ECK ER , E. M ., N is s E N , L. R. and S K iB S TE D , L . H . (2004). Antioxidant evaluation protocols: Food quality or health effects. European Food Research and Technology, 219, 561-571. B ER G M A N , c. J., B H A TTA C H A R Y A , K . R. and O H TS U B O , K. (2004). Rice end-use quality analysis. In: c h a m p a g n e , e . t . (ed.) Rice: Chemistry and Technology (3''“' edn). St Paul, MN: A ACC International, Inc. B H A TTA C H A R Y A , K . R. (2004). Parboiling o f rice. In: c h a m p a g n e , e . t . (ed.) Rice: Chemistry and Technology (3'“*edn). St Paul, MN: AACC International, Inc. BHATTACHARYA, K . R. and iNDUDHARA swAM Y, Y . M. (1967). Conditions of drying parboiled paddy for optimum milling quality. Cereal Chemistry, 44, 592-600. B O ESCH , M. J. (1967). The World of Rice. New York: Dutton. B O N D , N . (2004). Rice milling. In: c h a m p a g n e , e . t . (ed.) Rice: Chemistry and Technology (3'‘‘ edn). St Paul, MN: AACC International, Inc. B U L E O N , A ., C O L O N N A , p., P L A N C H O T, V. and B A L L , s. (1998). Starch granules: structure and biosynthesis. International Journal of Biological Macromolecules, 23, 85-112. CA R P EN TER , K . J. (2004). NUTRITION I Beriberi, a deficiency related to grains. In: W R iG L E Y , c., c o R K E , H . and W A LK E R , c. (eds) Encyclopedia of Grain Science. Oxford: Elsevier. C H A M P A G N E, E. T ., W O O D , D . F ., JU L IA N O , B. o. and B E C H T E L , D . B. (2004). The rice grain and its gross composition. In: c h a m p a g n e , e . t . (ed.) Rice: Chemistry and Technology (3^'' edn). St Paul, MN: AACC International, Inc., 77-107. C H A N D R A S E K H A R , u. and M U L K , M . (1970). Nutritive value of high yielding rice varieties Jaya, Padma and Hamsa. Indian Journal of Nutrition and Dietetics, 1, 240-242. C H A N G , T . T . (1964). Varietal differences in lodging resistance. International Rice Communications Newsletter, 13,1-11. I Woodhead Publishing Limited, 2013
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Page 6 and 7: Rice 117 Table 3.2 Rice production
Page 8 and 9: Rice 119 annual species, under favo
Page 10 and 11: odies, while the rectangular aleuro
Page 12 and 13: Rice 123 C or D. Minerals are mainl
Page 14 and 15: Rice 125 concentration of 9-10 g/10
Page 16 and 17: Rice 127 Table 3.6 Range of amino a
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Page 20 and 21: Rice 131 the endosperm and the prot
Page 22 and 23: 3.4.2 Rice milling The objective of
Page 24 and 25: Rice 135 today is the tray type. It
Page 26 and 27: 3.5.1 Bakery products from rice The
Page 28 and 29: Rice 139 as a breakfast, dessert or
Page 30 and 31: Rice 141 sheeted rice noodles, part
Page 32 and 33: Sake In Japan, the use of rice for
Page 36 and 37: Rice 147 C H A N G , T .-T . (1976)
Page 38 and 39: Rice 149 H U N T , j . R., JO H N S
Page 40 and 41: Rice 151 M A N O , Y ., K A W A M i
Page 42 and 43: Rice 153 SH EW R Y, P. R. and h a l
Page 44: Barley DOI: 10.1533/9780857098924.1

Arendt und Zannini - 2013 - Cereal grains for the food and beverage industries

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