米飯の老化-2-米飯の粘着度の変化
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概要
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Retrogradation of cooked rice was investigated by measuring adhesiveness of rice grain during the storage in a room, in a refrigerator and in a freezer. Materials included new and old non-glutinous and glutinous rice. The effects of amounts of water and some additives used at cooking were tested.<BR>In many cases, changes in the adhesiveness tended to coincide with those in the <I>in vitro</I> digestibility and in the X-ray diffraction pattern previously reported. From these three results, it was found that the situation of retrogradation of various cooked rices became more evident.
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