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

大米的吸水过程影响着米饭的口感和口感。稻谷在蒸煮过程中水分的含量和分布从未被研究过。本文研究了异熟米的制备条件、吸水性能及异熟米的产生机理。在65℃下煮4小时后，大米变得不粘，口感不佳。在65℃、4小时的浸泡条件下，大米的吸水率虽有超标，但部分淀粉异常糊化，米粒开裂，成为不熟的大米。

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.