Colored brown rice shows better health benefits than polished rice, and there is great interest in the design of demanded cooking manners for brown rice. This investigation concerns how the change of cooking mode can slow starch digestion of colored brown rice by inspecting mainly starch structural changes during cooking. Compared to cooking Mode 1, the soaking of Mode 2, at higher temperature, probably enhanced water diffusion into rice matrices, thus strengthening starch lamellae without apparently altering rice morphology and ordered structures such as starch polymorphs and helices. The followed heating of Mode 2, with reduced time, more sufficiently disrupted rice structures, causing less prominent nonperiodic molecular organizations. At the final cooking stage, the braising of Mode 2, having faster temperature reduction for prolonged time, leading to similar rice morphology, reduced molecular orders (e.g., helices) and probably denser amorphous regions of nonperiodic organizations. Such features tended to increase packing density of molecular chains (mainly starch) in rice matrices, thus slowing the enzyme diffusion in rice matrices and associated binding and catalysis events. In this way, a reduced starch digestion rate and increased resistant starch (RS) and slowly digestible starch (SDS) were seen for the rice following Mode 2 cooking.

中文翻译：

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改变烹饪方式会减慢有色糙米的淀粉消化：烹饪过程中淀粉结构的变化。

有色糙米显示出比精米更好的健康益处，并且人们对糙米要求的烹饪方式的设计非常感兴趣。这项研究涉及改变烹饪方式如何通过主要检查烹饪过程中淀粉的结构变化来减慢有色糙米的淀粉消化。与模式1相比，模式2在较高温度下的浸泡可能会增强水向水稻基质中的扩散，从而增强淀粉片层，而不会明显改变水稻的形态和有序结构，例如淀粉多晶型物和螺旋。随后加热模式2，以减少的时间，更充分地破坏了稻米结构，导致不太明显的非周期性分子组织。在最后的烹饪阶段，模式2的炖煮过程会在较长时间内降低温度，导致相似的水稻形态，降低的分子序（例如螺旋）以及非周期性组织的可能更密集的无定形区域。这些特征倾向于增加稻米基质中分子链（主要是淀粉）的堆积密度，从而减慢了酶在稻米基质中的扩散以及相关的结合和催化作用。这样，在模式2烹饪后，发现大米的淀粉消化率降低，抗性淀粉（RS）和缓慢消化的淀粉（SDS）升高。