The results implied that the stiffness of swollen starch granules in the starch gel at early stage of gel-forming contributed more than those leached molecules for hardness attributes of starch gel.

• 即淀粉在低剪力环境中加热糊化冷却之胶体形成初期之强度与淀粉颗粒之强韧度为主要的贡献因子，渗离之淀粉分子贡献程度远低于膨润颗粒。