RCE

Volume I

PRODUCTION

Second Edition

EDITED BY

Bor S. Luh University of California, Davis

Springer Science+Business Media, LLC

Copyright © 1991 by Springer Science+Business Media New York Originally published by V an N ostrand Reinhold in 1991 Softcover reprint of the hardcover 2nd edition 1991

Library of Congress Catalog Card Number 90-21387 ISBN 978-1-4899-3756-8 ISBN 978-1-4899-3754-4 (eBook) DOI 10.1007/978-1-4899-3754-4

Ali rights reserved. No part of this work covered by the copyright hereon may be repro­duced or used in any form by any means-graphic, electronic, or mechanical, including photocopying, recording, taping, or information storage and retrieval systems-without written permis sion of the publisher.

16 15 14 13 12 Il 10 9 8 7 6 5 4 3 2 1

Library of Congress Cataloging-in-Publication Data

Rice/edited by Bor S. Luh.-2nd ed. p. cm.

Rev. ed. of: Rice-production and utilization. cl980 (1 v.) "An AVI book." Includes bibliographical references and index. Contents: v. 1. Production-v. 2. Utilization. ISBN 978-1-4899-3756-8

1. Rice. 2. Rice-Utilization. 1. Luh, Bor Shiun, 1916-11. Rice-production and utilization. SB19l.R5R443 1991 633' .18-dc20

90-21387 CIP

CONTRIBUTORS

D. E. BAYER, Ph.D., Professor, Department of Botany, University of California, Davis, California

C. C. BOWLING, M. S. Professor of Entomology, Emeritus, Texas Agricultural Research and Extension Center, The Texas A & M Univer­sity, Beaumont, Texas

TE-TZU CHANG, Ph.D., Geneticist and Leader, Genetic Resources Pro­gram, International Rice Research Institute, Los Bafios, Laguna, Philip­pines

ROBERT R. COGBURN, M.S., Research Entomologist, Rice Research Center, South Region, U.S. Department of Agriculture, Beaumont, Texas

SURAJIT K. DE DATTA, Ph.D., Agronomist and Head, Agronomy De­partment, International Rice Research Institute, Los Bafios, Laguna, Philippines

CHENG-CHANG LI, Ph.D., Professor, Department of Agronomy, Na­tional Chung-Hsing University, Taichung, Taiwan, R.O.C.

SHIN L U, Ph.D., Professor, Department of Food Science, Cereal Labora­tory, National Chung-Hsing University, Taichung, Taiwan, R.O.C.

BOR S. LUH, Ph.D., Food Technologist, Department of Food Science and Technology, University of California, Davis, California

iii

iv CONTRIBUTORS

T. W. MEW, Ph.D., Head, Plant Pathology Department, International Rice Research Institute, Los Bafios, Laguna, Philippines

DUANE S. MIKKELSEN, Ph.D., Professor of Agronomy, Department of Agronomy and Range Science, University of California, Davis, Cali­fornia

BENITO S. VERGARA, Ph.D., Plant Physiologist, Plant Physiology De­partment, International Rice Research Institute, Los Banos, Laguna, Philippines

JAMES I. WADSWORTH, Ph.D., Chemical Engineer, Food Products Research, Engineering and Development Laboratory, Southern Re­gional Research Center, U.S. Department of Agriculture, New Orleans, Louisiana

C. Y. WANG, Ph.D., Nabisco Brands, Inc., 100 Deforest Avenue East, Hanover, New Jersey

M. 0. WAY, Ph.D., Texas Agricultural Research and Extension Center, The Texas A & M University, Beaumont, Texas

PREFACE

Rice is one of the principal cereals used by the world's inhabitants. The hope for improved nourishment of the world's population depends on the development of better rice varieties and improved methods for rice production and utilization.

During the past four decades, interest in rice research and production has increased in many countries. The development of new and better varieties by the International Rice Research Institute in the Philippines and other rice research institutes has stimulated numerous research stations to test the performance of these varieties in many countries under different climates, soil properties, cultural practices, and environmental conditions. The methods of harvesting, handling, drying, and milling rough rice have improved as a result of research efforts by the engineers and the rice milling industries.

The first edition of Rice: Production and Utilization was published in 1980. This second edition presents the recent developments and progress made by the researchers, the industries, and various experiment stations. Because of the large amounts of literature available in recent years on rice production and utilization, this edition is divided into two volumes, Volume 1: Production and Volume II: Utilization.

It is hoped that the books will be useful to rice researchers, processors, and people interested in rice production and utilization. Those studying

v

vi PREFACE

the agronomy of rice plants, especially the genetics, breeding, cultivation, diseases, and insects that attack both the rice plant and the stored grain, will find this edition helpful in their search for new knowledge.

A new chapter on weed management, written by Dr. Davis E. Bayer, presents useful information in dealing with the weed problem in rice pro­duction.

Harvesting, drying, and milling of rough rice are important procedures for successful handling of rice grains. Methods related to these procedures are presented in Chapter 9 of Volume I. Dr. James I. Wadsworth of the Southern Regional Research Center, USDA-ARS, has contributed an excellent Chapter 10 on rice milling. The physical and chemical properties of rice caryopsis are presented in Chapter 11 of Volume I. The utilization aspects of the rice cereals are presented in Volume II.

I acknowledge the excellent cooperation of the contributors to this edition, who have generously provided their knowledge, experience, and time to the readers. Many friends have provided information and offered assistance in preparing and editing the contents. I wish to thank them all for their kindness and assistance. The California Rice Growers Association of Sacramento, California, and colleagues in the University of Califor­nia-Davis Departments of Food Science and Technology and of Agron­omy and Range Science helped greatly in completing the editing of this edition. I appreciate the assistance of Geyun Tang, Dr. Mei C. Huang, Dr. GinguoHu, Dr. Pran N. Vohra, ProfessorWu Wang, Patricia I. Bailey, Mary Miranda, Diane King, Susan Torguson, Karen Jo Hunter, Carol Cooper, Clara Robison, and Arlene Hamamoto who have worked tire­lessly in editing, proofreading, and preparing the manuscripts.

The encouragment and advice of Dr. R. L. Merson and Dr. Duane S. Mikkelsen in revising Rice are greatly appreciated.

Davis, California B.S. Luh

CONTENTS

Preface v

1 Overview and Prospects of Rice Production 1 Te-Tzu Chang and Bor S. Luh

2 Rice Plant Growth and Development 13 Benito S. Vergara

3 Genetics and Breeding 23 Te-Tzu Chang and Cheng-Chang Li

4 Rice Culture 103 Duane S. Mikkelsen and Surajit K. De Datta

5 Rice Diseases 187 T. W. Mew

6 Insect Pests of Rice 237 M. 0. Way and C. C. Bowling

vii

viii I CONTENTS

7 Insect Pests of Stored Rice 269 Robert R. Cogburn

8 Weed Management 287 D. E. Bayer

9 Harvest, Drying, and Storage of Rough Rice 311 C. Y. Wang and Bor S. Luh

10 Milling 347 James I. Wadsworth

11 Properties of the Rice Caryopsis 389 Shin Lu and Bor S. Luh

Index 421

RICE

Volume II

UTILIZATION

RCE

Volume II

UTILIZATION

Second Edition

EDITED BY

Bor S. Luh University of California, Davis

Springer Science+Business Media, LLC

CONTRIBUTORS

S. BARBER, Ph.D., Director, Instituto de Agroquimica y Tecnologia de Alimentos, CSIC, Valencia 46010, Spain

C. BENEDITO DE BARBER, Ph.D., Cereal and Proteaginous Labora­tory, Instituto de Agroquimica y Tecnologia de Alimentos, CSIC, Valen­cia 46010, Spain

HELEN CHOW, M.S., Department of Plant Biology, University of Cali­fornia, Berkeley, California

BENITO 0. DE LUMEN, Ph.D., Associate Professor, Department of Nutritional Science, University of California, Berkeley, California

F. HSIEH, Ph.D., Associate Professor, Department of Agricultural Engi­neering, University of Missouri, Columbia, Missouri

EDWARD J. HSU, Ph.D., Professor, Department of Biology, University of Missouri, Kansas City, Missouri

CHUAN KAO, Ph.D., Chemist, USDA-FGIS, P. 0. Box 20285, Kansas City, Missouri

YUAN-KU ANG LIU, Ph.D., Research Enzymologist, RJR Nabisco Inc., Del Monte Corporation Research Center, 205 N. Wiget Lane, Walnut Creek, California

BOR S. LUH, Ph.D., Food Technologist, Department of Food Science and Technology, University of California, Davis, California

v

vi CONTRIBUTORS

ROBERT R. MICKUS, Director, Research and Product Development, Rice Growers Association of California, P.O. Box 958, Sacramento, California

H. H. WANG, Ph.D., Professor, Department of Agricultural Chemistry, National Taiwan University, Taipei, Taiwan, R.O.C.

B. D. WEBB, Ph.D., Research Chemist, Rice Quality Laboratory, South Region, Rice Research Center, U.S. Department of Agriculture, Texas A & M University, Beaumont, Texas

PREFACE

During the 10 years that have passed since the first edition of Rice: Produc­tion and Utilization was published in 1980, much new information on processing and utilization of rice cereal has appeared in the literature. There is an urgent need for revision of the Rice book, especially since the first edition is out of print. The objective of the revision is to update the book and present pertinent, useful information to the readers.

Because of the large volume of literature on the subject, the new edition will be split into two separate volumes: Volume I: Production and Volume II: Utilization. The contributors to both volumes have worked in their respective fields of study for 10 to 35 years. They are thoroughly experienced and productive in their research work.

Volume I emphasizes plant growth, genetics and breeding, culture, rice plant diseases, insect pests of rice, weed management, harvest, drying and storage, milling, and properties of rice caryopsis.

The 15 chapters of Volume II cover rice flours in baking, rice enrich­ment, parboiled rice, rice quality and grades, quick-cooking rice, canning, freezing and freeze-drying, rice breakfast cereals and baby foods, fer­mented rice products, rice snack foods, rice vinegar, rice hulls, rice oil, and rice bran. A chapter on the nutritional quality of rice endosperm is also presented.

vii

viii PREFACE

Persons interested in the production and utilization of rice cereal will find the new edition helpful and informative. Those in the rice-processing industries will find new ideas for developing rice products, convenience foods, breakfast cereals, baby foods, and new extrusion technology as applied to rice products. By-products from rice milling, such as rice bran, rice oil, and rice hulls, will bring greater returns to rice growers and processors. Chemical and physical properties of rice kernels, as well as their nutritive values, are presented in detail. These will be of great value to researchers, food and cereal scientists, and those in new product devel­opment.

I thank Dr. R. L. Merson of the Department of Food Science and Technology; Dr. Charles V. Moore, of the Davis-based University of California Center for Cooperatives; and Robert R. Mickus, of the Rice Growers Association of California, for their valuable suggestions in the revision of this book. I am indebted to Dr. Duane S. Mikkelsen, of the University of California at Davis Department of Agronomy and Range Science; Dr. David E. Bayer, of the University of California Davis Depart­ment of Botany; Dr. B. D. Webb, of the Rice Research Center, Beaumont, Texas; Dr. B. 0. de Lumen, of the University of California at Berkeley; Maura M. Bean, of USDA-ARS; Dr. Te T. Chang, of IRRI, Manila, Philippines; Professor Wu Wang, of Wuxi Institute of Light Industry, Wuxi, China; and Dr. J. I. Wadsworth, of USDA-ARS, New Orleans, Louisiana, for their many kinds of encouragement and help. The assistance of Geyun Tang, Dr. Mei C. Huang, Dr. Ginguo Hu, Dr. Pran N. Vohra, P. J. Bailey, Mary Miranda, Diane King, Karen Jo Hunter, and Arlene Hamamoto in preparing and proofreading the manuscripts is greatly ap­preciated.

Davis, California B.S. Luh

CONTENTS

Preface

1 Introduction 1 Bor S. Luh

2 Ri~e Flours in Baking 9 Bor S. Luh and Yuan-Kuang Liu

3 Rice Enrichment with Vitamins and Amino Acids 35 Robert R. Mickus and Bor S. Luh

4 Parboiled Rice 51 Bor S. Luh and Robert R. Mickus

5 Rice Quality and Grades 89 B. D. Webb

6 Quick-Cooking Rice 121 Bor S. Luh

7 Canning, Freezing, and Freeze-Drying 147 Bor S. Luh

ix

X I CONTENTS

8 Breakfast Rice Cereals and Baby Foods 1n F. Hsieh and Bor S. Luh

9 Fermented Rice Products 195 H. H. Wang

10 Rice Snack Foods 225 F. Hsieh and Bor S. Luh

11 Ric~ Vinegar Through Acetification of Rice Wine 251 Edward J. Hsu

12 Rice Hulls 269 Bor S. Luh

13 Rice Oil 295 Chuan Kao and Bor S. Luh

14 Rice Bran: Chemistry and Technology 313 Bor S. Luh, S. Barber, and C. Benedito de Barber

15 Nutritional Quality of Rice Endosperm 363 Benito 0. de Lumen and Helen Chow

Index 397