Abstract
The effect was studied by SEM and optical microscopy of the solid component content in the rice cooking liquid on the formation of the adherent layer on the rice grain surface. The adherent layer began to form as the cooking temperature approached the gelatinization temperature. Relative to the progression of cooking, the amount of solid components in the rice cooking liquid gradually decreased, while the adherent layer was increased by the accumulation of these solid components.
These findings confirm that the solid component content in the rice cooking liquid was a principal factor in the formation mechanism for the adherent layer. SEM observation and microscopic measurement of the thickness of the adherent layer on the cooked rice grain demonstrated that the high-quality rice grain varieties became uniformly covered in a thick, smooth adherent layer, suggesting a link between the taste and formation of this layer.
