GB/T 25226-2010
ActiveRice - Evaluation of gelatinization time of kernels during cooking
大米 蒸煮过程中米粒糊化时间的评价
Application Summary AI generated
This standard specifies a method for evaluating the gelatinization time of rice kernels during cooking, providing a quantitative measure of how long it takes for the starch in the rice to fully swell and soften. It is applied in the food industry for quality control and product development, particularly by rice processors, breeders, and testing laboratories to assess cooking performance and consistency across different rice varieties or batches.
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.