Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice

查看全文 作　　者：[1]E.GHASEMI;M.T.Hamed [1]MOSAVIAN;M.H.Haddad [2]KHODAPARAST

机构地区：[1]Chemical Engineering Department,Ferdowsi University of Mashhad;[2]Food Science and Technology Department,Ferdowsi University of Mashhad

出　　处：《Rice science》索引2009年第16卷第3期,共4页

摘　　要：Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice (Sang Tarom, Domsiyah and Fajr) on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended. 关键词：形态特性米饭烹饪扫描电子显微镜炖结构水稻品种水蒸汽

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Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice

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