Forty grams of polished grain were added to 60ml of water, and cooked using the Japanese style cooking method. Rice grains were removed at 30, 50, 70, 85, and 100°C during cooking, and moisture content, overall firmness, surface firmness, and histological tissue structures were examined. ...
A new method was developed to investigate histological structures of cooked rice kernels. A single kernel of rice was infiltrated with 100% ethanol by carrying the kernel through a graded series of ethanol-water mixtures. The rice kernel was then embedded in paraffin and sectioned on a standard...