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KMID : 0380619920240050511
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 5 p.511 ~ p.514
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Effect of Soaking Conditions on Texture of Cooked Rice
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Kim Myung-Hwan
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Abstract
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The effects of soaking conditions (time and temperature) of rice on the water absorption behaviors and the consequent textural properties after cooking were investigated. Water absorption during soaking was completed in 30 min at 23 ℃ , while the hydration continued up to 60 min at 4 ℃ . The hardness (H) of the cooked rice decreased, while the stickiness (S) and S/H ratio increased with increased soaking time. Soaking at 23 ℃ gave higher values of S and S/H of cooked rice than soaking at 4℃. Soaking for 1Ow40 min at 4℃ or for 10-20 min at 23℃ resulted the value of S/H between 0.15 and 0.20, which had been found as acceptable textural parameters of the cooked rice.
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