Abstract
In cooking rice, the soaking temperature, the soaking time and the heating speed have great influence on the quality of the cooked rice. But the relationsnip between soaking and heating process have not fully been discussed.
We cooked rice under 30 conditions to make clear the relationship between soaking and heating. We examined the texture property of rice and made microscopic observation of the cross section of the cooked rice grain, determined the amount of reducing sugar and the total amount of sugar and finally had the sensory test.
It was shown that the cooked rice soaked at 20°C had a sticky substance on the surface, while the cooked rice soaked at 60°C had almost no sticky substance on the surface. It was also shown. that the amount of the reducing sugar became greater as the heating speed increased and the soaking time was longer and the soaking temperature higher.
The sensory test showed that the cooked rice soaked at 40 and 60°C was comparatively favorable.
