Abstract
The best cooking condition for the processed brown rice has already been discussed in the first and the second reports. This time the cooking conditions of mixture of processed brown rice and polished rice, when the ratios of brown rice were 20% and 50%, respectively, were investigated.
The influence of the change of the water addition ratio (W. A. R.) on the rheological property of the cooked rice was measured by Brabender farinograph. The farinograms of the 20% brown rice mixture when cooked with W. A. R. of 1.6 and the 50% mixture with the ratio of 1.7 resembled to that of unmixed polished rice cooked under normal condition of 1.5 W. A. R.
The gelatinization ratio of the brown and polished rices, which were separated from the mixed cooked rice, was measured by the pulluranase method, and it was found that, at any W. A. R., the ratio of the brown rice was lowered and this of the polished rice was raised in the mixture as compared the values with those cooked alone.
