有些爱吃粥的人，为了把大米粥煮得又黏又香，常常在煮粥时往锅里加点碱，这是个不科学的习惯。原来，谷物中的淀粉是以淀粉粒的形式存在的，淀粉粒的外层由含蛋白质碱的膜包裹着。如果这层膜不被充分地破坏，其中的淀粉就不能充分地溶出，从而使粥粒不散、粥黏度不够。这层蛋 Some people who love gruel, in order to boil the rice porridge and sticky and fragrant, often in the pot when the pot add some alkali, it is an unscientific habit. It turned out that the starch in the grain is in the form of starch granules, the outer layer of starch granules coated with protein-based film. If this layer of membrane is not fully destroyed, the starch can not be fully dissolved, so porridge is not scattered, porridge viscosity is not enough. This layer of eggs