Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 3
- /
- Pages.502-508
- /
- 1998
- /
- 0367-6293(pISSN)
Hydration and Hot-water Solublilization of Milled Rice During Cooking
취반중 쌀의 수분 흡수 및 열수 가용성화 특성
- Kang, Kil-Jin (Korea Food & Drug Administration, Kwangju) ;
- Lho, Il-Hwan (Chonnam Provincial Government)
- Published : 1998.06.01
Abstract
The characteristics of hydration and hot-water solublilization of milled rice during cooking were investigated using Korean rice [3 varieties of Japonica type and 3 varieties of Tongil type (Japonica-Indica breeding type)]. The water uptake rate constants of Japonica type varieties during cooking were later than those of Tongil type varieties. The contents of solubles and soluble amylose among Japonica type varieties during cooking were similar, but those among Tongil type varieties were different. At the same cooking conditions, Japonica type varieties showed higher contents and leaching rate constants of solubles as well as soluble amylose than Tongil type varieties.
우리나라 쌀로서 계통이 다른 일반계와 통일계 쌀의 취반 및 가공 적성을 이해하기 위하여 취반 중 백미의 수분 흡수 특성과 열수 가용화 특성을 조사하였다.