Cereal Chem 39:364 - 371.  |  VIEW ARTICLE

Studies on the Cooking Quality of Rice. On the Plastogram of Rice.

K. Yasumatsu and E. Fujita. Copyright 1962 by the American Association of Cereal Chemists, Inc. 

Culinary properties of rice seem to depend on rheological behavior. The Plastograph.(Brabender) was used for investigation of the viscous properties of cooked rice. A linear relationship between moisture and mobility was obtained for raw rice. But for cooked rice, the relationship was expressed with two intersecting lines. The moisture and mobility at the point of intersection was characteristic of rice type. The reason for such results seems to be the change of the flow properties of cooked rice. The flow properties may be dependent on the relative amounts of bound and free water.