Reference "The relationship between translucency of rice grain and gelatinization of starch in the grain during cooking"

Reference ID

1359

Title

The relationship between translucency of rice grain and gelatinization of starch in the grain during cooking

Source

Journal of nutritional science and vitaminology, 1987, vol. 33, pp. 263-273

Authors (2)

He-G

Suzuki-H

Abstract

The soaked and nonsoaked rice grains were cooked by the excess water method and
the steamer method, and subjected to Ranghino's test, X-ray diffraction, and
microscopic observation. The starch granules in the nonsoaked rice were
gelatinized at the same time as the grains became translucent during cooking.
However, when the grains of medium amylose varieties and waxy rice were
presoaked, the starch granules were not fully gelatinized in the translucent
grains cooked for Ranghino's cooking time. The gelatinization of starch granules
proceeded faster in the soaked rice and by the excess water method than that in
the nonsoaked rice and by the steamer method. The cooking time and
gelatinization time correlated negatively with the water content after soaking,
and positively with the amylose content in the rice grains. The japonica rices
were gelatinized fully in less than 20 min when the amount of water added for
cooking was adequate.