Hydration and Cooking Properties of Brown Rice Scratched with a Knife

칼집을 낸 현미의 수화 및 취반 특성

  • Kim, Jae-Young (Food Chemical Residues Division, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Korea Food and Drug Administration) ;
  • Baek, Seung-Hwa (Department of Biofood Science and Biotechnology, Chungbuk Provincial University)
  • 김재영 (식품의약품안전청 식품의약품안전평가원 식품위해평가부 화학물질과) ;
  • 백승화 (충북도립대학교 바이오식품생명과학과)
  • Received : 2012.09.06
  • Accepted : 2012.10.12
  • Published : 2012.12.31


In order to improve the physical properties of brown rice by hydration and cooking, the amount of water absorption, hardness, reducing sugar, and minerals were measured for rice (NR), brown rice (NBR), and scratched brown rice (SBR). The amounts of water absorption were present in the order of NBR<0.07 SBR<0.20 SBR=NR after 210 min. The moisture contents of gelatinization rice were significantly different by degree of milling and scratch. The hardness of gelatinization rice were present in the order of NR<0.20 SBR<0.07 SBR


scratched brown rice;hydration;cooking properties


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