EFFECT OF STEEPING TECHNOLOGY ON THE PROPERTIES OF INSTANT RICE

• 作 者: LiLi;XuehuiWu;WeiZhou;QiaohuaKou;
• 机 构: College of Food Science, South China Agriculture University
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　The rice was taken as the raw material to research on the effect of the conditions of steeping technology on the sensory quality,turgidity,porosity,broken rate and rehydration of instant rice.The results showed that the facts of soaking temperature (X1),time (X2),the ratio of rice and water(X3) impacted more on various properties of instant rice.