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KMID : 0380619880200010059
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 1 p.59 ~ p.62
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Relationship of Properties of Rice and Texture of Japonica and J/Indica Cooked Rice
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Abstract
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The correlations of rice properties and the texture characteristics of hot(70℃) and cold(20℃) cooked rice were investigated with Japonica and J/Indica rice each of 6 varieties. No significant differences in textural properties between Japonica and J/Indica cooked rites were observed. The hardness of cold cooked rice was positively correlated with setback(r=0.613) of rice flour but not correlated with amylose content and the other chemical properties of starch or rice flour.
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