한국 주식에 관한 연구 -잡곡밥 조리과정중 이화학적 변화-

A Study on the Staple Food in Korea -the change of physics and chemistry of rice boiling with cereal-

The change of PH, texture, swelling$.$power and protein, fat, calorie composition at cooking rice boiling with various cereal were summarized as follows : 1. The change in pH resulting from the addition of various cereal were much more pronounced in boiling rice with cereal than boiling rice. 2. The volume of boiling rice with cereal was higher that the addition of various cereal. 3. The evaluation of the texture of boiling rice with cereal was the most that rice 70％, barly, bean, red-bean each 10％ composition.