Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 24 Issue 5
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- Pages.511-514
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- 1992
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- 0367-6293(pISSN)
Effect of Soaking Conditions on Texture of Cooked Rice
쌀의 침지조건이 취반후 조직감에 미치는 영향
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Kim, Myung-Hwan
(Department of Food Engineering, Dankook University)
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김명환
(단국대학교 식품공학과)
- Published : 1992.10.01
Abstract
The effects of soaking conditions (time and temperature) of rice on the water absorption behaviors and the consequent textural properties after cooking were investigated. Water absorption during soaking was completed in 30 min at
쌀(아끼바레)의 침지온도 및 시간에 따른 수분흡수 양상을 조사하고, 침지조건에 따른 취반후 밥의 조직감 변화를 비교 검토하였다. 침지온도별 쌀의 수분흡수 양상은