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KMID : 0903519860290030241
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1986 Volume.29 No. 3 p.241 ~ p.247
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Formation of Coating Film on Rice Surface during Cooking and Artificial Coating Method with Glutinous Rice Powder
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Abstract
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The relationship between rice and the fluid during cooking was investigated to examine the factors affecting the quality of cooked rice and a new rice cooking method was proposed to improve the unpalatability of aged Milyang 23-long grain rice variety.
The changes of heights of rice-bed and the fluid during cooking were measured with a laboratory cooking apparatus made of flat bottomed graduated glass cylinder. Around the boiling, a sudden disappearance of the; fluid was observed and then thin film was formed on the rice grains.
This film coming was fortified by the addition of 1-2%(w/w) of glutinous rice powder as a film forming agent. The artificial coating on the cooked rice of low quality remarkably improved the gloss, moisture content and shape and the extent of teaching of rice solid into the fluid was reduced with the treatment.
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