Cooking property is one of the main factors for evaluating the edibility quality of milled rice. With a small amount sample and the easy and quick method, the edibility quality of milled rice can be assessed objectively by means of determining the water absorption ratio and expansion ratio of the rice during cooking, the pH value and the blue value of iodine test as well as the soluble solids of the water in which rice has been cooked, and the digestibility of cooked rice in alkaline solution, etc.
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