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Bioscience, Biotechnology, and Biochemistry, 2021

DOI: 10.1093/bbb/zbaa068



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Effects of vacuum soaking on the hydration, steaming, and physiochemical properties of japonica rice

Journal article published in 2021 by Qiuyun Li, Sen Li, Xiao Guan, Kai Huang, Fengbo Zhu
Distributing this paper is prohibited by the publisher
Distributing this paper is prohibited by the publisher

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ABSTRACT Soaking is an essential step in the processing of various rice products. In this study, the influences of vacuum soaking on hydration, steaming, and physiochemical properties of rice were investigated. Results showed that vacuum soaking accelerated water absorption as well as affected the mobility and density of water protons inside rice during soaking. Vacuum soaking could considerably shorten the optimal steaming time from 58 to 32 min and reduce the adhesiveness of steamed rice. Microstructure analysis of rice revealed that porous structure was formed on rice surface and the arrangement of starch granules became loosened after vacuum soaking. Moreover, vacuum soaking slightly reduced the relative crystallinity of rice starches without altering the crystalline type. The gelatinization temperature as well as the peak and trough viscosity was also decreased after vacuum soaking. Our study suggested that vacuum soaking was conducive to improve the soaking and steaming properties of rice.