The obesity rate of Japanese nationals is relatively low. Is this related to their habit of eating cold food, especially cold rice balls and sushi? Maybe there is some truth. The answer lies in the change of [starch] The most abundant ingredient in rice is starch, which is divided into [amylose] and [amylopectin]. In food, many starch molecules gather together to form [starch particles] one by one. Step 1: starch gelatinization When heated and cooked, these starch particles gradually come out of the particles due to [water absorption and expansion], and dissolve into water, and the starch becomes pasty. This process is called gelatinization. This is true of rice and rice porridge, but the water content of rice is relatively Read More …