Modelling starch phase transitions and water uptake of rice kernels during cooking

摘要: To model the cooking processes of rice, starch gelatinization, the level of fusion of the amylose-lipid complex, and equilibrium water uptake have to be known for any given condition. Starch phase transitions were measured by DSC in two milled Korean round rice kernels whose water contents ranged from 0.18 to 4.7 gg− 1 db. Two to three partially overlapping transitions were assessed. Starch thermal transitions were modelled using a double step approach. First, a mechanistic double sigmoid model was fitted with DSC data …