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KMID : 0380619870190050451
Korean Journal of Food Science and Technology
1987 Volume.19 No. 5 p.451 ~ p.452
Effect of Cook Temperatures on Firming Rate of Cooked Rice




Abstract
The effect of cook temperatures, 100-120¡É, on firming rate of cooked rice stored at 4¡É 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¡É and 120¡É were 1.2 and 1.5 times greater, respectively, than that at 100¡É. 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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