大米最主要的“主食形态”是米饭。别看米饭外表雷同,都是白花花又软糯的一坨坨,但色、香、味却有许多不同,其中原因既与“米种”相关,更是由炊法决定。【粳米饭软,籼米饭弹】同为大米,做出的米饭口感却不太相同。这个口感测评,主要看黏性和弹性,它们分别是由米粒中的蛋白质和淀粉所掌握。米粒中的淀粉分为两种:支链淀 The main rice “staple food form ” is rice. Do not look the same appearance of rice, are white and soft waxy Tuo Tuo, but the color, smell and taste, there are many different reasons, both with the “rice”, but also by the cooking decision. 【Soft rice rice, indica rice bullet】 With the same rice, rice taste is not the same. The taste evaluation, mainly stickiness and flexibility, they are from the grain of rice protein and starch control. There are two types of starch in rice grains: branching