米飯の性状と構造の関係について(第1報)

概要

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We examined the fine structures and the physicochemical properties of cooked Koshihikari and cooked Yukihikari to clarify the determining factors for the quality of cooked rice. 1) At the start of boiling during rice-cooking the volume of the rice soup of Yukihikari was less than that of Koshihikari and its apparent viscosity of Yukihikari was higher than that of Koshihikari. 2) The degree of the gelatinization of cooked Koshihikari was higher than that of cooked Yukihikari at the end of its process. 3) Cooked Koshihikari had higher solid contents of Oneba, the viscous matter covered cooked rice, and reducing sugar than cooked Yukihikari. 4) The hydration of starch grain in cooked Koshihikari was found to have fairly proceeded. In the case of cooked Yukihikari, we observed that the starch grain could not contact with absorbed water because of many gaps between the amyloplasts or the starch cells in the endosperm.
社団法人日本家政学会の論文
1996-09-15