Changes leading to improved culinary properties of rice on storage.
Changes leading to improved culinary properties of rice on storage.
复制标题
导致储存中大米烹饪特性改善的变化。
作者：
H. Desikachar
新鲜大米。在烹饪过程中，在烹调水中损失的固体比
储藏的大米；煮到糊状的稠度，产生粘稠的稀饭。
从新鲜大米中分离出的直链淀粉和淀粉溶液略有
比陈米中的相应成分具有更高的比粘度。
新RKE的直链淀粉也表现出较低的碘结合率。
用碘电位滴定时的容量。喝水的人
新鲜大米的储存量大于储藏大米的储存量。
Fresh rice. upon cooking, lost more solids into the cooking water than
stored rice; it cooked to a pasty consistency, yielding a viscous gruel.
Solutions of amylose and starch isolated from fresh rice had a slightly
higher spedfic viscosity than the corresponding constituents from old rice.
The amylose from the new rke also exhibited a lower iodine-combining
capacity when titrated potentiometrically with iodine. The water-imbibing
capacity of fresh rice was greater than that of stored rice.