湯取法と普通炊法とで炊飯した印度亜種もちおよびうるち米と日本亜種うるち米の硬さと粘りについて
Hardness and Stickiness of Indica Waxy and Non-Waxy Rices and Japonica Non-Waxy Rices Cooked by Excess Water Method and Rice Cooker Method

Hiroshi SUZUKI, Jun'ichi SHIKI, Tatu INOUE
1983 Nippon Eiyo Shokuryo Gakkaishi  
Nippon Eiyo Shokuryo Gakkaishi (J. Jpn. Soc. Nutr. Food Sci.) 36, 389,-392 (1983) Ten varieties of foreign milled rice grains and 7 samples of domestic milled rice grains were cooked by excess water method and electric rice cooker method. Hardness and stickiness of 30-40 cooked rice grains corresponding to 0.6 g raw milled rice grains were measured with Texturometer with dual arm. Two Indica waxy and 2 foreign and 7 domestic Japonica non-waxy grains, except one sample, cooked by excess water
more » ... hod were softer and less sticky than those by rice cooker method. On the contrary, 6 Indica non-waxy rice grains cooked by excess water method were softer but more sticky than those by rice cooker method. The relations were discussed among order of stickiness of cooked rice samples, cooking methods, amylose content in the rice grains, and the difference between Indica and Japonica non-waxy rices.
doi:10.4327/jsnfs.36.389 fatcat:ngpqtvu4ffhq3o7ddb2uusne3i