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KMID : 0903519880310020211
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1988 Volume.31 No. 2 p.211 ~ p.216
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Comparison of Hydration and Cooking Rates of Brown Milled Rices
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김동연/Kim, Dong Youn
김성곤/송보현/Kim, Sung Kon/Song, Bo Hyeon
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Abstract
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Brown rices were abrasively milled to give 92% yield, and hydration and cooking rates
of brown and milled rites were investigated. Diffusion coefficients of Japonica brown and milled races at 30℃ were smaller than those of J/Indica counterparts. The bran layer controlled the diffusion coefficients of brown rites at initial stage of hydration. The diffusion coefficients for Japonica and J/Indica milled rice. were 107∼114 and 74∼87 times greater than those for brown rices, respectively. The terminal points of cooking of brown and milled rites at 110℃ were similar among varieties. The cooking rate constants of milled rites were about 2-fold compared with those of brown rites.
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