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KMID : 0380619840160040457
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 4 p.457 ~ p.462
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Cooking Properties of Akibare and Milyang 23 Brown Rice
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이상규/Lee, Sang Kyu
변유량/김성곤/김광중/최형택/Pyun, Yu Ryang/Kim, Sung Kon/Kim, Kwang Joong/Choi, Hyung Taeg
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Abstract
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Cooking rate calculated from hardness change, and gelatinization aspects observed by X-ray diffraction and scanning electron microscope of brown rice were investigated. Optimum ratio of water to rice of Akibare and Milyang 23 was 1.65 and 1.73, respectively. Milyang 23 was cooked at a faster rate than Akibare. Cooking rate of brown rice was about an half of white rice. The temperature dependence of cooking rate of brown rice was found to be relatively low. The activation energy for cooking were in the range of 15,000 to 16,400 ㎈/㏖ at 80 to 100 and 8,200 to 8,600 ㎈/㏖ at 100 to 130. The gelatinization degree determined from X-ray diffractometry was approximately consistent with the cooking degree expressed by reciprocal hardness.
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