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Advances in Cereal Science: Implications to Food Processing and Health Promotion

為了解決Milled rice的問題，作者Awika, Joseph M. (EDT)/ Piironen, Vieno (EDT)/ Bean, Scott (EDT) 這樣論述：

Cereal grains have been the principal component of human diet for thousands of years and have played a major role in shaping human civilization. Around the world, rice, wheat, and maize, and to a lesser extent, sorghum and millets, are important staples critical to daily survival of billions of peop

le. More than 50% of world daily caloric intake is derived directly from cereal grain consumption. Most of the grain used for human food is milled to remove the bran (pericarp) and germ, primarily to meet sensory expectations of consumers. The milling process strips the grains of important nutrients

beneficial to health, including dietary fiber, phenolics, vitamins and minerals. Thus, even though ample evidence exists on the health benefits of whole grain consumption, challenges remain to developing food products that contain significant quantities of whole grain components and meet consumer e

xpectations. This book presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health. Most of the topics are based on the Cereal Grains Symposium, at the 2011

American Chemical Society held in Anaheim, CA, March 27-31. Joseph M. Awika, Texas A&M University, College Station, Texas Vieno Piironen, University of Helsinki, Helsinki, Finland Scott Bean, Agriculture Research Service, U.S. Department of Agriculture, Manhattan, Kansas

Milled rice進入發燒排行的影片

開發米與幾丁質減積製程並提升酵素降解速率

為了解決Milled rice的問題，作者陳衍齊 這樣論述：

米與幾丁質經酵素降解可得葡萄糖及N-Acetyglucosamine(GlcNAc)，在醫療技術上及營養層面皆展現非比尋常的價值，而粒子微小化可幫助其降解速率增加。本研究將米與幾丁質兩種生質原料經由兩階段磨碎，得到所需粒徑尺寸，並驗證其酵素反應的提升。於不同的機台進行物料尺寸的微小化時，物料的物化特性或是機台本身的參數設定都會影響機台將物料尺寸微小化的效率。於第一階段乾式切削時，由實驗設計及反應曲面法求得米在含水率 1.2 %、切削轉速17918 rpm及切削時間3 min時為最佳化操作參數；幾丁質在含水率5.5 %、切削轉速17837 rpm及切削時間6.4 min時為最佳操作參數。於第二

階段濕式研磨時，第一段以研磨轉速1400 rpm、研磨間距50 µm 及研磨時間1.5 hr，第二段以研磨轉速1400 rpm、研磨間距30 µm 及研磨時間4 hr 為最佳操參數，其平均粒徑達5.1 µm ；幾丁質於研磨轉速1400 rpm、研磨間距5 µm及研磨時間12 hr時為最佳操作參數，其平均粒徑達22.1 µm。另外於酵素反應下檢測反應速率變化，由Michaelis-Menten動力學方程式得知，在最佳操作參數下觀察米的粉體研磨情形，V_max提升11.5倍，於長時間反應下轉化率提升36倍；在最佳操作參數下觀察幾丁質粉體研磨情形，V_max提升26.1倍，於長時間反應下轉化率提升3

2.2倍。

The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and Mo

為了解決Milled rice的問題，作者Hensperger, Beth/ Kaufman, Julie 這樣論述：

Rice cookers are perfect for how we cook today: Versatile and convenient, they have one-button technology, don't take up too much counter space, and are a breeze to clean. And they can do so much more than produce foolproof rice, beans, and grains. This new edition takes note of the whole-grain revo

lution in U.S. kitchens and offers recipes for a host of new (and rediscovered) grains, like quinoa, millet, couscous, kamut, and spelt, whose popularity is rising fast. It focuses on a wider variety of rices, too, with lots of ideas for red, black, basmati, jasmine, and Arborio rices, as well as pa

rtially milled white rice, which looks and cooks like white rice but has the nutritional value of brown rice. The authors have also added a complete guide to the newer rice cookers that have come to the market since the original edition, including induction-cooking and pressure-cooking rice cookers

and models that replace the old buttons-and-dials approach with more complex digital displays. Alongside many favorites from the first edition, from Carrot Basmati Pilaf and Italian Sausage Risotto to French Polenta and Maple-Cinnamon Rice Pudding, the 10th anniversary edition serves up more than 50

tempting new recipes, from a rich and soothing Sweet Brown Rice with Curry, Carrots, and Raisins to a warm and satisfying Millet, Winter Squash, and Sweet Pea Pilaf. Beth Hensperger, a New Jersey native who has lived in California since her teens, has been educating, writing, and demo-lecturing a

bout the art of baking for over 30 years. In the last few years, she has shifted focus to countertop appliance-driven cookbooks that embrace adapting traditional and professional recipes for the home cook: the bread machine, the rice cooker, the microwave, and a four-volume compilation specifically

for use with the electric slow cooker, stressing personal creativity in preparation and selection of ingredients. Hensperger is the author of over 22 cookbooks, including the best-selling Not Your Mother’s Slow Cooker Cookbook series, which includes NYMSC Recipes for Entertaining, NYMSC Family Favor

ites, and NYMSC Recipes for Two, along with the blockbuster first volume, Not Your Mother’s Slow Cooker Cookbook. Her other books include highly-acclaimed titles such as The Bread Lover’s Bread Machine Cookbook, The Ultimate Rice Cooker Cookbook, NYM Microwave Cookbook, and NYM Weeknight Cooking. Sh

e is also the author of The Bread Bible (Chronicle Books), winner of a James Beard Award in 2000. She has twice been nominated for the Julia Child/IACP Cookbook Award. Hensperger wrote a San Jose Mercury News food column for twelve years, Baking with the Seasons. She is a contributor to dozens of na

tional and online cooking & lifestyle magazines, such as Food & Wine, Every Day with Rachael Ray magazine, Veggie Life, Cooking Light, Working Woman, Victoria, Prevention, and Family Circle, and is a sought after newspaper and radio interviewee speaking on slow cooking, bread baking, and entertainin

g. She lives in the San Francisco Bay area. Visit her website at www.bethhensperger.com and blog at www.notyourmotherscookbook.com.

建立早世代高產質優與抗病蟲性水稻育種優化模式之研究

為了解決Milled rice的問題，作者黃雅依 這樣論述：

本研究利用高產量且抗病蟲害能力強之水稻台農84號為母本，而以低蛋白質含量且口感優越，但不抗病蟲害之台農82號為父本，經建立雜交組合並於F2 - F4早世代以修飾後混合法進行族群繁殖及選拔，獲選材料再以譜系法經品系觀察試驗、初級產量試驗及高級產量試驗選拔及分析，結果發現選育之嘉農育1061008號初級產量產量為7578 kg ha-1，稻熱病及褐飛蝨抗性檢定均呈現R級反應，而在高級試驗中，其稻穀產量達7342 kg ha-1，高於對照品種台稉9號 3%，味度值高達73。而經區域試驗的結果印證下，其稻穀產量一期作較對照品種台稉9號高16.8 %，而二期作高9.2%，且稻熱病及褐飛蝨均呈現R級抗性

，在品質特性更是無論米粒外觀品質、口感表現均與台稉9號相近，對氮肥反應效益高。由此顯示此育種模式能有效選育出高產量、抗病蟲害且高品質之水稻新品系，其較台灣常用的育種方式有省工、操作容易及選拔效益更高的優點，它把具優良產量潛能、抗病蟲性等藉早世代之混合，保留控制性狀之基因重組，最後於晚世代F5 – F8以病蟲害檢定及口感食味篩選等操作時呈現出來，使高產量、抗病蟲性及高品質特性能聚合於同一品系中，使育種選育效率達到最有效率的程度。