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The effect of cook temperatures, 100-120℃, on firming rate of cooked rice stored at 4℃ for 72 hours was studied. The cook temperatures had a definite effect in retarding the firming rate of cooked rice. The time constants, reciprocal of firming rate constants, of cooked rice cooked at 110℃ and 120℃ were 1.2 and 1.5 times greater, respectively, than that at 100℃. The total material available for crystallization and the Portion of material that durings storage were decreased as the cook temperature increased.
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