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KMID : 0380620120440060722
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 6 p.722 ~ p.727
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Hydration and Cooking Properties of Brown Rice Scratched with a Knife
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Kim Jae-Young
Baek Seung-Hwa
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Abstract
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In order to improve the physical properties of brown rice by hydration and cooking, the amount of water absorption, hardness, reducing sugar, and minerals were measured for rice (NR), brown rice (NBR), and scratched brown rice (SBR). The amounts of water absorption were present in the order of NBR<0.07 SBR<0.20 SBR=NR after 210 min. The moisture contents of gelatinization rice were significantly different by degree of milling and scratch. The hardness of gelatinization rice were present in the order of NR<0.20 SBR<0.07 SBR
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KEYWORD
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scratched brown rice, hydration, cooking properties
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