Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 12 Issue 1
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- Pages.46-53
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- 1996
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Cooking Characteristics and Firming Rate of Cooked Parboiled Rice
파보일미(Parboiled rice)의 이화학적 특성 -III. 파보일미(추청벼)의 취반 및 노화특성-
Abstract
To investigate physicochemical and cooking properties of parboiled rice, choochung paddy processed to parboiled rice by three methods (PL, PT, PA) milled and examined hydration, cooking qualities and firming rate of cooked parboiled rice. The results were obtained as follows. The longer the steaming time during parboiling the larger EMC of soaked parboiled rice. Water uptake rate constants (k) of all the parboiled rice during soaking except for PT rice were generally increased than those of raw rice. The longer the steaming time during parboiling the greater volume increase rate constants (