Effect of absorption process of water on the taste of cooked rice

米饭的吸水过程对米饭的口感和质构都有影响。关于米粒在蒸煮过程中的水分含量和水分分布的研究尚未见报道。本研究对劣质米饭的制作条件、吸水性能、产生机理进行了研究。当大米在65℃，4小时内煮熟时，它变成了无粘性的大米，难吃。大米在65℃浸泡4小时后，虽然吸水率超标，但部分淀粉糊化异常，米粒裂开，成为不合格的米饭。

The process of water absorption of rice affect on the taste and texture of cooked rice. There has never studied about both water content and water distribution in the rice grains during cooking process. In this study, the conditions which make an improper cooked rice and the properties of water absorption, and the mechanism of production of improper cooked rice were studied. When the rice was cooked at65 ℃,4 hours, it became non-sticky rice and unpalatable. A part of starch of rice gelatinized abnormally, the rice grains cracked and became improper cooked rice, although the water absorption exceeded under soaking at65℃,4hours.