What You Need to Know
Rehydration involves water absorption driven by osmotic pressure and heat‑induced diffusion, mobilizing soluble sugars, amino acids, and nucleotides while denaturing antinutrients such as lectins and phytic acid. Precise temperature, time, and water‑to‑food ratios are critical to prevent Maillard browning, volatile loss, and textural degradation. The process also releases flavor precursors like 5′‑mononucleotides and iodine, enhancing umami and nutritional value.
The Science
Primary Reaction
Thermal hydration and osmotic equilibration