Theory 128/Rice cooking/Threshold lens
Gelatinisation Needs a Temperature
The claim
Starch gelatinisation begins above a threshold temperature that depends on amylose content, so two rices cook differently at the same heat.
01Mechanism
Crystalline regions melt at a temperature set by polymer composition; below it, no amount of time cooks the grain.
02Prediction
Onset should track the threshold.
03Refutation
Onset tracking time would remove the temperature.