Abstract
The cooking methods of processed brown rice were further investigated following the previousreport.
As the absorption of this brown rice increases with the soaking period, and this increase depends so much on the soaking conditions, rices of different absorption ratio were prepared under different soaking conditions, and the cooking qualities were measured.
In the previous report, the best cooking condition for processed brown rice was confirmed as follows: soaking time,20°C,60 min.: water addition ratio,2.2. However, as the result of this experiment, we found that the soaking of rice at 10°C for 300 min., or 20°C over 180 min., or 30°C over 120 min., and cooked with 1.5 water addition ratio(w/w) showed nearly the same rheological quality as in the previous one. Also, the cooking times could be shortened to about one half as compared to that of the former method.
