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Abstract
Pore size distribution was measured for two kinds of rice grains differing in the tendency of digestibility to investigate the relationship between the fine structure and digestibility.
The solute exclusion method was used to measure the pore size distribution. The center of the distribution in steeped rice was about 10 Å in diameter and there was little difference between the two kinds of rice. The pore size distribution in swollen steamed rice varied by the conditions of processing, and the tendency was different between the two kinds of rice. The digestibility also varied with the conditions of processing.
The relationship between the fine structure and digestibility was considered from these results.