Physicochemical Properties of Rice Steeped in Hot or Warm Water

Prolonged steeping of rice grains in hot or warm water was examined to study the gelatinization process of rice starch. Rice treated at 75°C for 8–18 hr showed the same type “V” X-ray diffraction pattern as that of cooked rice. Rice treated at 50–60°C for 24–72 hr showed a strengthened type “A” pattern. The gelatinization degree of the 75°C treated rice determined by the β-amylase-pullulanase method and Brabender amylography was as high as that of cooked rice. The value of the 50–60°C treated rice was lower than that of raw rice. The gelatinization temperature of rice varied with the two types of treatment.