Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice
作者： E. GHASEMI , M.T. Hamed MOSAVIAN , M.H. Haddad KHODAPARAST
DOI: 10.1016/S1672-6308(08)60086-4
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摘要: Stewing of rice grains by steam after boiling in excess water can be used for cooking perfectly. The effects this procedure three varieties Iranian (Sang Tarom, Domsiyah and Fajr) on textural morphological properties cooked were investigated. results showed that step reduced the hardness increased adhesiveness significantly. By use scanning electron microscopy, it was shown outer surface stewed had less porosity closer pores due to modification during cooking, better gelatinization more expansion starch granules compared non-stewed samples. provide a fully gelatinized, softer stickier final product is recommended.
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