Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 10 Issue 1
- /
- Pages.52-56
- /
- 1978
- /
- 0367-6293(pISSN)
Kinetic Studies on Cooking of Rice of Various Polishing Degrees
도정도별 쌀의 취반에 대한 역학적 연구
- Cheigh, Hong-Sik (Food Technology Lab., Korea Institute of Science and Technology) ;
- Kim, Sung-Kon (Food Technology Lab., Korea Institute of Science and Technology) ;
-
Pyun, Yu-Ryang
(Dept. of Food Engineering, Yonsei University) ;
- Kwon, Tai-Wan (Food Technology Lab., Korea Institute of Science and Technology)
- Published : 1978.02.28
Abstract
The mechanism of cooking rice was investigated using a japonica type rice variety, Akibare, of 50%, 70% and 90% polishing degrees. The hardness of rice cooked at various cooking temperatures (
쌀의 취반에 대한 기작을 아끼바레(도정도,50%,70% 및 90%)를 이용하여 연구하였다. 취반(취반온도
Keywords