Abstract
Two kinds of glutinous rice milled to different yields (polished rice and wash-free milled rice) were stored at low temperature for the same period of time, and the properties of each kind were compared. The properties of each kind cooked by microwave were also investigated.
In a comparison of the properties of the two kinds of glutinous rice cooked by microwave under the same conditions, the wash-free milled rice had greater hardness, less stickiness and a lower water content than the polished rice. The degree of gelatinization of rice cooked by microwave and by conventional steaming had a similarly high value of approximately 96%. The results indicate that wash-free milled rice could be cooked by microwave as well as coventional steaming method by adding 1.3∼1.4 times water than that of polished rice's steaming method recipe. Treatment of microwave should be divided into two, because standing and stirring is required between them.
