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Presoaking hurts rice flavor.

Publication: Emerging Food R&D Report
Publication Date: 01-JUN-09
Format: Online
Delivery: Immediate Online Access

Article Excerpt
Water-soaking rice for 30 minutes or longer prior to cooking is traditionally practiced in Japan, Korea and other Asian countries. When soaked, rice grains hydrate, develop cracks, and water is absorbed. Soaking facilitates uniform cooking and shortens cooking time.

USDA-ARS scientists undertook a study to determine the effects of pre-soaking on the release of volatile aroma compounds from cooked rice. A trained descriptive...

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