Abstract: Instant rice was prepared with 11 kinds of soft rice and one polished round rice.By measuring and analyzing the main components of the soft rice,cooking property and rehydration property,the relationship among instant rice quality and the main components of rice,cooking property and rehydration property were discussed.The results showed that amylose content in the raw rice had a significant influence on the cooking property and rehydration property.The cooking property of raw rice also have a great impact on the quality of instant rice.Soft rice is more suitable for preparing instant rice.Among them R3 and R2 are the best raw rice for preparing the instant rice.
李新华,洪玲,吕文彦. 不同软米品系对方便米饭品质的影响[J]. 食品与发酵工业, 2011, 37(04): 145-148.
Li Xin-hua,Hong Ling,Lv Wen-yan. Effect of Different Soft Rice on the Quality of Instant Rice[J]. Food and Fermentation Industries, 2011, 37(04): 145-148.