I want to read books, but as embarrassing as it sounds, whenever I start reading I get real sleepy!Why don't you try choosing a topic that you like? If you don't feel like reading, I can read it out loud for you if you don't mind...Rice undergoes a milling process that results in various forms, including brown rice, half-polished rice, 70% polished rice, germ-retained rice (haigamai), and fully polished white rice. Flour made from non-glutinous rice (uruchi-mai) is known as jōshinko, while flour made from glutinous rice (mochi-gome) is called shiratamako. Non-glutinous rice contains 20% amylose and 80% amylopectin, whereas glutinous rice consists almost 100% amylopectin. Rice is also high in starch. In its raw state, this starch is known as native starch, or β-denpun ("beta-starch") in Japanese. This form is poorly digestible and has little flavor. When heated with water, the starch undergoes a transformation that enhances both taste and digestibility. This process is called gelatinization, or α-ka ("alpha-ization"). However, over time, the gelatinized starch can revert to its original state, a phenomenon known as retrogradation, or β-ka ("beta-ization"). To prevent retrogradation, rice products are often heated and dehydrated, as seen in the production of senbei (Japanese rice crackers)...Fumika-chan's voice is so beautiful!!!I really want to eat some rice!!!!
I want to read books, but as embarrassing as it sounds, whenever I start reading I get real sleepy!
Why don't you try choosing a topic that you like? If you don't feel like reading, I can read it out loud for you if you don't mind...
Rice undergoes a milling process that results in various forms, including brown rice, half-polished rice, 70% polished rice, germ-retained rice (haigamai), and fully polished white rice. Flour made from non-glutinous rice (uruchi-mai) is known as jōshinko, while flour made from glutinous rice (mochi-gome) is called shiratamako. Non-glutinous rice contains 20% amylose and 80% amylopectin, whereas glutinous rice consists almost 100% amylopectin. Rice is also high in starch. In its raw state, this starch is known as native starch, or β-denpun ("beta-starch") in Japanese. This form is poorly digestible and has little flavor. When heated with water, the starch undergoes a transformation that enhances both taste and digestibility. This process is called gelatinization, or α-ka ("alpha-ization"). However, over time, the gelatinized starch can revert to its original state, a phenomenon known as retrogradation, or β-ka ("beta-ization"). To prevent retrogradation, rice products are often heated and dehydrated, as seen in the production of senbei (Japanese rice crackers)...
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