Open crack formation in rice with cracked endosperm and cracked surface during soaking

Open crack formation (suishin-ressho) in polished rice during soaking tends to result in damaged cooked rice (suihan-hokai-ryu); and is one of the imp ortant index which affect the taste of cooked rice. In this study, the open crack ratio in polished rice (Oryza sativa L. cv. Akitakomachi) during soa king was determined at various moisture content and water temperature. Poli shed rice without crack (seiryu) before soaking and polished rice with crac ked endosperm (doware-mai), and cracked surface (hibiware-mai) were used in this measurement. Results showed that open crack ratio increased with decr ease of bath moisture content of polished rice and water temperature. Open crack ratio was the highest in rice with cracked surface, and followed by r ice with cracked endosperm and rice without cracks. In addition, the variat ion of open crack ratio with time during soaking was well expressed by usin g Weibull's distribution function.