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.

• 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；