The time and the temperature of storage significantly influenced
the culinary and viscoamylographic characteristics, and in longer
periods and higher temperatures of storage a greater volume yield,
cooking time, grains’ integrity, elongation and more noticeable
changes in the viscoamylographic parameters were observed. Such
findings prove the occurrence of the rice ageing process during
storage and a greater intensity of ageing at 35 C than in the other
temperatures tested (0.5 and 20 C). Additionally, the findings
indicate that 60 days of storage at 35 C was enough to improve the
culinary qualities and promote higher levels of consumer acceptance
and preference