Abstract
Objective：To study the effects of different soakingtemperatures on the short-term return of rice in rice， and providea certain theoretical basis for controlling starch food.Methods：The japonica rice was soaked at(20， 35， 50， 65， 80℃) for15min， using low-field nuclear magnetic resonance， differentialscanning calorimetry，texture analyzer， colorimeter， etc.tostudy its cooking characteristics， thermal characteristics， textureand color difference to reflect its retro gradation characteristics.Results：When the soaking temperature was 50℃， the soakingtemperaturewaslowerthanthestarchgelatin izationtemperature.After short-term retro gradation， it was conduciveto the retention of moisture in the rice grains， with the besttaste， the highest brightness， and a low degree of retro gradation.Conclusion：Soaking temperature lower than starch gelatin izationtemperature is beneficial to improve its short-term retro grad a-tion.
Publication Date
10-16-2022
First Page
13
Last Page
17
DOI
10.13652/j.spjx.1003.5788.2022.90207
Recommended Citation
Wei, LIU; Xiao-yan, ZHOU; en-xuan, SHAW; Zhao, ZHAO; and Qiu-yu, WANG
(2022)
"Effects of soaking temperature on rice regenerationcharacteristics and edible quality,"
Food and Machinery: Vol. 38:
Iss.
9, Article 3.
DOI: 10.13652/j.spjx.1003.5788.2022.90207
Available at:
https://www.ifoodmm.cn/journal/vol38/iss9/3
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