米と砂糖の調理科学：食品における粒と粉

抄録

This paper introduces cookery science research related to the grain and powder of rice and sugar. In rice research, a reversal phenomenon was observed, in which rice soaked in cold water for a long time absorbed more water than rice soaked in warm water. This reversal phenomenon was specific to the granular shape of the rice grain. In sugar research, the particle size of sugar crystals affects the heating and melting characteristics of the sugars, resulting in qualitative differences in the cooking properties and taste of caramel sauces. This paper uses rice and sugar as examples to show that, despite containing the same ingredients, the characteristics of the cooking process and the properties of the cooked food vary depending on the type of grain, powder, and their respective size.