Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Optimum Ratios of Added Water for Rice Cooking at Different Amount of Rice Contents

쌀밥의 취반시 취반용량별 최적가수율 규명에 관한 연구

  • Min, Bong-Kee (Rice Utilitization Research Center, Korea Food Research Institute) ;
  • Hong, Sung-Hie (Rice Utilitization Research Center, Korea Food Research Institute) ;
  • Shin, Myung-Gon (Rice Utilitization Research Center, Korea Food Research Institute)
  • 민봉기 (한국식품개발연구원 쌀이용연구센터) ;
  • 홍성희 (한국식품개발연구원 쌀이용연구센터) ;
  • 신명곤 (한국식품개발연구원 쌀이용연구센터)
  • Published : 1992.12.01
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Abstract

The optimum ratios of added water for rice cooking at different amount of rice contents were studied with electric rice cooker. The optimum ratios of added water were $1.5{\sim}1.6$, 1.5 and 1.4 at 300g, 600g and 900g of rice contents. The optimum ratios of added water decreased as the rice contents were increased.

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