Abstract
The qualities and cooking characteristics of wash free produced by the medium method and dry method, that is, (1) The weight of wash free rice is little less, and the white degree is higher than those of usual milled rice. Comparing medium method to dry method, the white degree of the latter is lower, and the ratio of protein and fat is little higher. (2) On examining the turbidity of washing liquid, the pureness of two kinds of wash free rice by medium method are higher, and the damage of rice grains is less than those by dry method. (3) The observation of the steamed rice surface with an optical-microscope shows that the steamed wash free rice produced by dry method makes the fat quality darken by zudan stained color, which proves that, much white rice bran and others remains. (4) Sensory evaluation was performed, wash free rice left over for one day, has lower stickiness, lower palate, and lower evaluation in overall than usual milled rice, which shows significant difference.
