炊飯における加熱時間と加熱温度の影響について (第1報)
圧力鍋の炊飯について (その1)
1976 年 27 巻 3 号 p. 173-179
詳細
1976 年 27 巻 3 号 p. 173-179
Rice cooked by a pressure cooker, which is characterized by high temperature and short period of cooking time, was compared with that of the indirect electric rice-cooker method.
The results indicated that the rice cooked by a pressure cooker was very sticky and not uniform in hardness between the surface and core of the grain. This ununiformity could be improved by pre-soaking the rice in water for a longer period of time.
