Amylose Content of Rice and Quality of Fermented Cake

The use of aged milled rice with an intermediate amylose content (20–25%) in the preparation of fermented rice cake yielded a steamed cake with a greater volume and an optimum softness as compared with similar cakes prepared from rice with a lower or higher amylose content. Aging of the rice decreased gas (CO₂) retention during fermentation, but improved gas retention and cake volume during steaming.