煮饭先淘米,再放冷水煮,这已是司空见惯的事了。用开水煮饭,会有什么好处?未必大家都清楚。众所周知,淀粉颗粒不溶于冷水。只有水温达到60℃以上时,淀粉才会因吸收水分而发生膨胀、破裂,变成糊状;很大的淀粉分子变成许许多多的小分子低聚糖、单糖。稻米含有大量淀粉,经过烧煮后 It is commonplace to cook rice before it is washed and cold water boiled. With boiled rice, what are the benefits? Not necessarily we all know. It is well-known that starch granules are insoluble in cold water. Only when the water temperature reaches above 60 ℃, the starch will swell and break due to the absorption of water, and become a paste; the large starch molecules become many small molecule oligosaccharides and monosaccharides. Rice contains a lot of starch, after cooking