Changes in Physical Properties of 9 Kinds of Grains after Uniform Cooking

In order to achieve uniform cooking of 9 kinds of grains,this study determined the optimum broken particle size range through sensory evaluation. At the same time,the changes in the sensory,texture and tribology property of grains during cooking process before and after breaking were compared and analyzed. Results showed that,the nine grains could be uniformly cooked in 25~35 min when the broken particle size of black rice,oats,sticky sorghum,barley and wheat granules ranged from 1.6~2.0,1.6~2.0,1.6~2.0,2.5~3.5 and 2.0~2.5 mm and the buckwheat,millet,rice and round glutinous rice were not broken. After the crushing treatment,the hardness of gains firstly decreased rapidly,then decreased slowly,and finally stayed stably during cooking while the viscosity value did not show any obvious changes,and the elasticity and chewiness of grains was significantly reduced. Besides,there was a positive relationship between the roughness in sensory evaluation and friction coefficient,and the crushing treatment could effectively reduce the friction coefficient. In sunmmary,the crushing treatment could shorten the cooking time,improve the quality of cooked gains,and reduced the friction coefficient.