Рис. Оценка изменения свойств при варке спомощью прибора для измерения вязкоупругих свойств
Название (англ.):
Rice; Evaluation of cooking behaviour using a viscoelastograph
Описание (англ.):
The method consists in cooking whole grains in boiling distilled water, weighing the cooked grains in order to establish the coefficient of water absorption, then determing of the thickness of the cooked grains, subjekted for a given time to a constant force, which is then released. From these values, determing of the swelling, firmness, elastic recovery and viscoelastic index. Preparing of graphs giving these parameters as a function of cooking time.