Studies on the Physicochemical Factors Influencing the Optimum Amount of Added Water for Cooking in the Preparation of Korean Cooked Rice

쌀밥의 최적가수량 결정인자에 관한 연구

  • 김호영 (고려대학교 식품공학과) ;
  • 이현덕 (고려대학교 식품공학과) ;
  • 이철호 (고려대학교 식품공학과)
  • Published : 1996.08.30


The purpose of this study was to investigate the relationship between physicochemical properties and optimum amount of added water for cooking in the preparation of Korean cooked rice (bab). Seven different kinds of rice samples were tested for their chemical and physical properties in relation to the eating quality after cooking with various amounts of water added. The amylose content and water content of rice did not show significant correlation with the amount of added water for optimum cooking. The width of rice kernel, expansion ratio, amylogram maximum viscosity showed significant correlation with the optimum ratio of added water for cooking.


rice;eating quality;cooking water