Effect of Heating Time before Boiling on the Quality of Cooked Rice

Content Provider	Semantic Scholar
Author	Kainuma, Yasuko Seki, Chieko
Copyright Year	1983
Abstract	In cooking rice, a heating time of about 10 min has commonly been used independent of the amount of rice. In this study, the effects of the heating time before boiling on the quality of the rice during and after cooking were studied. The heating time was controlled by theflow rate of fuel gas, and thus, cooked rice samples of three different heating times (4-5 min, extremely short; 9-10 min, intermediate; and about 18 min, extremely long) were obtained. Samples heated. for 4-5 min were hard and lacked stickness and each grain of these samples exhibited non-homogeneity in its hardness and expansion. Samples heated for 18 min were too soft and lusterless and showed considerable amounts of solid substances deposited on the grain surface. Physical characteristics of samples heated for 9-10 min were intermediate of the two extreme cases, and the qualities of the cooked grains were found to be most acceptable.
Starting Page	690
Ending Page	697
Page Count	8
File Format	PDF HTM / HTML
DOI	10.11428/jhej1951.34.690
Volume Number	34
Alternate Webpage(s)	https://www.jstage.jst.go.jp/article/jhej1951/34/11/34_11_690/_pdf/-char/ja
Alternate Webpage(s)	https://doi.org/10.11428/jhej1951.34.690
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article