The natural fermentation mainly affected the amorphous region of the starch granule structure.
自然发酵主要作用于淀粉的无定形区，对结晶区的结构影响不大。
For understanding the structure of starch, modifying the structure of rice granule and for improving food quality, the structure change of rice granule in the processing was observed by using SEM.
透彻了解淀粉结构从而对稀饭米粒组织结构进行有效修饰是生产可接受方便稀饭的基本前提，对改善食品品质具有极其重要的意义。
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