标题：Differences in water absorbency of polished rice and elasticity of steamed rice between large and small grains –Studies on the steamed rice in sake brewing (Part 3)–
出版社：Japan Science and Technology Information Aggregator, Electronic
摘要：Differences in the water absorbency of polished rice and the elasticity of steamed rice were examined between large grains and small grains. There was a positive correlation between the water–absorbed area and deformation of steamed rice. This suggested that the elasticity of rice could be estimated from the water–absorbed area. In large grains, the exchange rate of air space in polished rice with water was 6–times higher than that in small grains, resulting in rapid water absorption. This diff erence was compensated for by soaking the small grains under a reduced pressure of 20 mm/Hg for 8hr. Soaking under reduced pressure was shown to be highly effective for small grains.
