When cooked in little water, depending on the chosen cooking time and temperature, rice develops specific stickiness and firmness characteristics. Based on this observation, a team from CIRAD designed a mathematical model that describes the water transfer, swelling and starch gelatinization that occur in rice grains during cooking. The eventual aim is to design innovative rice cookers that could offer cooking programmes tailored to the more or less firm or sticky texture sought by different consumer groups.
via CIRAD - Actualités / News http://ift.tt/1oURVqa
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