The hardness, the springiness and the chewiness of cooked rice with higher percentage of broken rice are all smaller than those of cooked rice with less percentage of broken rice.
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美
释义
碎米含量高的大米蒸煮制成的米饭中米粒的硬度、弹性、咀嚼性均小于碎米含量低的米饭中米粒的硬度、弹性和咀嚼性,但其硬度与黏性的比值较大;
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