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KMID : 0380619910230040498
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 4 p.498 ~ p.502
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Relationship Between Hot Water Solubles of Rice and Texture of Cooked Rice
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Abstract
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The relationships between the textural properties of cooked rice and hot water-solubles of rice or rice flour were studied. The amounts of solubles or soluble amylose among japonica varieties were similar, but those among Tongil type varieties were different. At the same heating conditions, japonica varieties showed higher contents of solubles as well as soluble amylose than Tongil varieties. The solubles and soluble amylose from rice or rice flour showed a negative correlation with hardness but a positive correlation with adhesivess of rice cooked with optimum water.
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