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KMID : 0380619930250010086
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 1 p.86 ~ p.87
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Changes in Properties of Waxy Rice During Steeping in Water
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Abstract
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The steeping of waxy rice in water at 20℃ for 12 hr resulted in the decrease of protein, crude fat and ash contents. Water-binding capacity and swelling power (at 80℃ ) of waxy rice flour increased upon steeping. Maximum viscosity of waxy rice flour in 0.19 N sodium hydroxide solution was increased up to 6 hr steeping and decreased thereafter. The amylograph indices increased as the steeping time increased. The degree of changes in properties during steeping was different between two waxy rice cultivars.
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