Differences in Water Absorption of Rice When Soaked in Warm and Cold Water

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  • 炊飯における温水浸漬と低温浸漬が米の吸水率に与える影響
  • スイハン ニ オケル オンスイ シンシ ト テイオン シンシ ガ コメ ノ キュウスイリツ ニ アタエル エイキョウ

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We measured the water absorption of rice grains when it is soaked in warm and cold water, as well as the amount of rice contents suspended in the soaking water. Rice grains were soaked in water with temperatures ranging from 5°C to 50°C, for 5 to 240 minutes. The water absorption curves obtained, crossed each other. At the equilibrium state, rice soaked in cold water showed higher water absorption than rice soaked in warm water. Measurement of suspended rice contents in soaking water showed that warm water adjusted to 40°C and 50°C had the highest rice contents. Subsequently we measured the adjusted water absorption by including the values for rice contents that was suspended in soaking water. The adjusted water absorption curves obtained also crossed each other. Once again, it was observed that at the equilibrium state, rice grains soaked in cold water showed higher water absorption than that soaked in warm water.

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