抄録
This study was conducted to determine the recommended cooking process in relation to soaking of rice at temperature of 20°C or 40°C, heating speed until boiling(S, M, L, LL)and electric power during boiling. The results are summarized as follows:
1.The texture of cooked rice and the number of steam holes on surfase of cooked rice in the cooker are obviously dependent on heating speeduntil boiling. Also, the reduction of sugar content in rice correlates with heating speed until boiling. The levels of its reduction correlate with heating speed until boiling as well as with the electric power during boiling.
2. The sensory test on cooked rice followed suggested that soaking of rice at the temperature of 40°C and heating for approximately 12 minutes until boiling produced the best result of cooked rice.
. The study also suggested that the heating time during boiling has an important bearing on the texture, adhesiveness and taste of cooked rice.
