Effect of water temperature and soaking time on water absorption of polished rice during soaking—Studies on the steamed rice in sake brewing (Part 2)—

Abstract

Polished rice was soaked in water containing a water–soluble red pigment, and the water–absorbed area on the cut surface perpendicular to the thickness axis was examined. The water–absorbed area decreased greatly at the water temperature lower than 10°C. The effects of the water temperature and soaking period on water absorption area and gelatinization of the steamed rice were observed. The results showed that water penetrates into the tissue gaps first, then into the cell gaps, and finally into the cells.