초록

AI-Helper

현미를 Satake 시험 도정기로 무게비로 도감율이 8%가 되도록 도정하여 백미를 얻고, $30^{\circ}C$에서의 현미와 백미의 수분흡수속도를 비교하였다. 확산계수는 다수계 품종이 일반계 품종보다 컸으며, 침지 초기에서의 현미의 확산계수는 겨층에 의하여 좌우되었다. 현미와 백미의 확산계수의 차이를 보면 백미는 현미에 비하여 일반계인 천마벼는 144배, 서남벼는 107배, 섬진벼는 109배, 다수계인 가야벼는 87배, 원풍벼는 75배, 이리 362호는 74배의 큰 값을 보였다. 현미 및 백미를 $110^{\circ}C$에서 취반하는 경우 취반 완료 시간은 품종간에 큰 차이를 보이지 않았다. 취반속도 상수는 백미가 현미보다 $1.8{\sim}1.9$배 정도 빨랐다.

Abstract ▼ AI-Helper

Brown rices were abrasively milled to give 92% yield, and hydration and cooking rates of brown and milled rices were investigated. Diffusion coefficients of Japonica brown and milled rices at $30^{\circ}C$ were smaller than those of J/Indica counterparts. The bran layer controlled the dif...

Brown rices were abrasively milled to give 92% yield, and hydration and cooking rates of brown and milled rices were investigated. Diffusion coefficients of Japonica brown and milled rices at $30^{\circ}C$ were smaller than those of J/Indica counterparts. The bran layer controlled the diffusion coefficients of brown rices at initial stage of hydration. The diffusion coefficients for Japonica and J/lndica milled rices were $107{\sim}114$ and $74{\sim}87$ times greater than those for brown rices, respectively. The terminal points of cooking of brown and milled rices at $110^{\circ}C$ were similar among varieties. The cooking rate constants of milled rices were about 2-fold compared with those of brown rices.