Subject: What is the chemistry between vinegar, sugar, and rice in sushi rice?
Date: Thu Jul 15 23:00:30 1999
Posted by Ithus
Grade level: undergrad
School: UC Santa Barbara
City: Goleta State/Province: CA
Area of science: Chemistry
When vinegar is first added to warm rice, it gets more slippery
and then it sticks up when it cools. Is it the proteins being
denatured in rice with a H+ catalyst from vinegar? Why is it
necessary to add sugar and why does the short rice coated with
glucose provide stickier results than with brown or long grain?
Re: What is the chemistry between vinegar, sugar, and rice in sushi rice?
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