Core Viewpoint - The article explores the scientific processes and physical changes that occur during the baking of bread, highlighting the complexity behind achieving the desired texture and flavor in the final product. Group 1: Baking Process and Physical Changes - The temperature difference between the oven and the dough causes condensation on the surface, forming a thin water film that enhances the dough's expansion in the oven [5] - Gas dissolved in the dough's moisture separates out, while alcohol evaporates, gas expands, and moisture vaporizes, leading to a significant increase in dough volume [5] - Insufficient fermentation results in poor expansion of the dough due to various factors, including inadequate gas and alcohol content [7][8] Group 2: Starch and Gluten Transformation - Wheat flour, the main ingredient in bread dough, primarily consists of starch, which undergoes several state changes when heated [10] - At temperatures between 55-65°C, starch granules absorb moisture and swell, softening the outer layer [12] - Above 70°C, the outer layer of starch granules ruptures, leading to increased stickiness and the formation of a gel-like substance [13] - At around 74°C, gluten begins to solidify as starch absorbs moisture [14] - By 97-98°C, excess moisture evaporates, and starch fully solidifies, resulting in the characteristic sponge-like structure of bread [16] Group 3: Moisture and Gelatinization - Complete gelatinization of starch requires three times its weight in water, but bread dough typically contains only about 70% of the flour's weight in moisture [16] - The degree of gelatinization significantly affects the texture and digestibility of bread, with higher gelatinization leading to a sweeter taste in rice compared to bread [16] Group 4: Baking Reactions and Flavor Development - When the dough surface temperature exceeds 155°C, the Maillard reaction occurs, producing brown compounds and flavor components [20][22] - The Maillard reaction is crucial for developing the aroma of baked bread, while caramelization occurs at temperatures above 100°C, enhancing flavor complexity [22] - The three main elements determining bread aroma are baking flavor, fermentation flavor, and raw material flavor [24][28] Group 5: Industry Trends and Innovations - The rise of supermarket baking and the competition among chain bakeries is reshaping the industry landscape [39] - Innovations such as high-hydration methods and frozen baking techniques are being explored to improve efficiency and product quality [19][40]

Core Viewpoint - The article discusses the health implications of rice porridge, particularly its high glycemic index (GI), which raises concerns about its impact on blood sugar levels. It contrasts traditional rice porridge with modern versions made from refined white rice, highlighting the nutritional differences and the effects on health. Glycemic Index (GI) Understanding - Glycemic Index (GI) is a key indicator in modern nutrition that measures how quickly carbohydrate-containing foods affect blood sugar levels. Foods with a high GI are digested and absorbed rapidly, leading to a quick rise in blood sugar [5][8]. - High GI foods are defined as those with a GI greater than 70, while medium GI foods range from 55 to 70, and low GI foods are 55 or lower [7]. High GI of Rice Porridge - White rice has a GI of approximately 73, categorizing it as a high GI food. Rice porridge has an even higher GI, reaching up to 78, and in some cases, it can be as high as 87 due to the cooking process that gelatinizes starch [8][10]. - The cooking process of rice with water leads to starch gelatinization, which increases the porridge's ability to raise blood sugar levels quickly [10]. Differences Between Traditional and Modern Porridge - Traditional porridge was made from whole grains or brown rice, which retained dietary fiber and essential nutrients, unlike modern refined white rice that lacks these components [11][13]. - The fiber content in whole grains helps slow down digestion and absorption, reducing the post-meal blood sugar spike [15][17]. Historical Context of Rice Porridge - Historically, rice porridge was consumed in a context of food scarcity, leading to thinner, less concentrated porridge. In contrast, modern diets often lead to excessive caloric intake, making the rapid blood sugar increase from refined carbohydrates a health concern [18]. Recommendations for Healthier Porridge Consumption - To mitigate the high GI of rice porridge, it is recommended to replace part of the white rice with whole grains and legumes, which can lower the overall GI of the meal [24]. - Cooking time should be minimized to prevent excessive gelatinization, and adding vegetables or protein can help balance the meal and slow down sugar absorption [25][26][28]. - Using cooled, previously cooked rice can also lower the glycemic response when making porridge, as it forms resistant starch [29].