Effect of soaking and cooking on structure formation of cooked rice through thermal properties, dynamic viscoelasticity, and enzyme activity
Abstract
The quality of cooked rice and its influence factors have always been the focus of researches. However, the formative mechanisms of its eating quality and structural changes of rice during cooking have seldom been evaluated. In this study, sectional real-time cooking was performed by differential scanning calorimetry (DSC) and dynamic viscoelasticity analysis to monitor the phase transitions and mechanical changes of kernels, which exhibited...
Paper Details
Title
Effect of soaking and cooking on structure formation of cooked rice through thermal properties, dynamic viscoelasticity, and enzyme activity
Published Date
Aug 1, 2019
Journal
Volume
289
Pages
616 - 624
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