Modelling of water transport and swelling associated with starch gelatinization during rice cooking.

Highlights: [•] A model associating water transport, deformation and starch gelatinization was developed. [•] Two water population were distinguished according to the state of starch. [•] Model was validated through 3 independent ways (microscopy, gravimetry and volumetric changes). [•] Microscopic gelatinization front thickness kinetics were predicted from degree of starch gelatinization profiles. [•] The model was able to predict water redistribution after cooking. [ABSTRACT FROM AUTHOR]