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KMID : 0380619890210040486
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 4 p.486 ~ p.491
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Texture of Cooked Rice and Molecular Weight Distribution of Rice Amylose
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Abstract
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The textural properties of cooked rice and the molecular weight distribution of amyloses of three rice cultivars different in cooking quality were investigated by the method involving rheometry and gel chromatography. The tested rice cultivals were Chunmabyeo (short grain), Yongmunbyeo (medium grain) and Mahatma (long grain). The cooked rice prepared with Mahatma was higher in hardness and lower in adhesiveness than those prepared with the other two cultivars. The molecular weight distribution of amylose from Mahatma was found to be higher than those from the other cultivars.
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