求翻译：原因可能是蔗糖分子较小，在糯米淀粉糊化过程中，可随水分渗透并进入淀粉颗粒内部，由于其含有多个羟基，与淀粉分子相互作用，阻碍了淀粉吸水溶胀，致使淀粉糊化延缓，颗粒难于膨胀，糊化温度升高，黏度增大。是什么意思？

May be due to the small molecules of sucrose, glutinous rice starch gelatinization process, within the starch granules with water to penetrate and enter, because it contains several hydroxyl groups, interaction with starch molecules hinder the swelling of starch absorbent, resulting in the delay of

This may be a sugar molecule is small, the glutinous rice starch paste, in the process can be supplied with moisture penetration and to enter the starch granules inside, it contains more than one hydroxy, and starch molecule interaction, hinder the absorption of water soluble starch, starch paste, r

The reason possibly is the sucrose member is small, in the glutinous rice starch pasting process, may and enters in the starch pellet along with the dampness penetration, because it includes many hydroxyl, affected mutually with the starch member, hinders the starch to attract water-soluble zhang, t

Possibly because sugar molecules smaller, glutinous rice starch gelatinization process, moisture permeability and enter the starch granules within, because it contains multiple hydroxyl, and starch molecular interactions, blocking water swelling starch, starch gelatinization in delaying, particles a

正在翻译，请等待...