application of dry heat, thanks to their
relatively tender cell walls and the cells’
content of liquid oil rather than solid starch.
But dry grains and legumes are hard and
starchy. Hot water softens them by dissolving
the strengthening carbohydrates from their
cell walls, and moving into the cells to gelate
the starch granules and either dissolve or
moisten the storage proteins. This makes the
seed more nutritious by exposing its nutrients
to our digestive enzymes.
There are a few simple facts to remember
about cooking grains and legumes in water.
The outer bran layer or seed coat is
designed to control the passage of soil
moisture into the embryo and storage
tissues during germination. It also slows
the passage of cooking water. Seeds that
have been milled free of their coats or
into small pieces cook much faster than
whole seeds.
Heat penetrates seeds faster than water