摘要：

Few methods are available in the world to produce various types of instant or quick cooking rice. However, those methods cannot be applied for the production of instant or quick cooking rice from local rice varieties because they contain comparatively high amount of amylose but low level of amylopectin. A method of processing of raw rice to provide instant-breakfast rice includes the steps of ambient temperature salt-sugar water soaking under slight high pressure, pressure cooking, ultrasonic washing in chilled water, blast freezing at -25 oC and fluidized bed drying (FBD) drying at a temperature of 90-95 oC in the hot air circulation. At the initial stage of drying, starch gelatinization of pre-cooked rice is completed their and the drying process is completed at a successive stage. Salt and sugar pretreatments enhance the moisture absorption and dispersion of starch granules without changing the volume of raw rice. Final product moisture content and bulk density of the product varied between 9-12% dry basis (db) and 600-700 kg/m3 respectively.

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