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J Biosci Bioeng. 2008 Sep;106(3):258-62. doi: 10.1263/jbb.106.258.

Water absorption characteristics and structural properties of rice for sake brewing.

Author information

1
Kizakura Co., Ltd., 223 Shioyamachi, Fushimi-ku, Kyoto-shi 612-8242, Japan.

Abstract

This study investigated the water absorption curve characteristics and structural properties of rice used for sake brewing. The parameter values in the water absorption rate equation were calculated using experimental data. Differences between sample parameters for rice used for sake brewing and typical rice were confirmed. The water absorption curve for rice suitable for sake brewing showed a quantitatively sharper turn in the S-shaped water absorption curve than that of typical rice. Structural characteristics, including specific volume, grain density, and powdered density of polished rice, were measured by a liquid substitution method using a Gay-Lussac pycnometer. In addition, we calculated internal porosity from whole grain and powdered grain densities. These results showed that a decrease in internal porosity resulted from invasion of water into the rice grain, and that a decrease in the grain density affected expansion during the water absorption process. A characteristic S-shape water absorption curve for rice suitable for sake brewing was related to the existence of an invisible Shinpaku-like structure.

PMID:
18930002
DOI:
10.1263/jbb.106.258
[Indexed for MEDLINE]

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