Unraveling the shell-core heterogeneity in cooked rice: Impact of milling degree on molecular structure and texture formation

Puntos clave

• Texture formation improves with optimal milling degree, enhancing overall eating quality and consumer satisfaction.
• Analysis reveals distinct molecular structures between the shell and core regions of cooked rice, impacting texture perceptions.
• Assessment using milling degree comparisons shows significant differences in shell-core heterogeneity, leading to varied cooking outcomes.
• Findings highlight the importance of milling in rice processing, calling for further investigation to optimize food quality.