Editing Mochi (section)

==Viscoelasticity==
Mochi's characteristic chewiness is due to the polysaccharides in it. The viscosity and elasticity that account for this chewiness are affected by many factors, such as the starch concentration, configuration of the swollen starch granules, the conditions of heating (temperature, heating period and rate of heating), as well as the junction zones that interconnect each polymer chain. The more junction zones the substance has, the stronger the cohesiveness of the gel, thereby forming a more solid-like material. The perfect mochi has the perfect balance between viscosity and elasticity so that it is not inextensible and fragile but rather extensible yet firm.<ref name="Gellingbehavior">{{cite journal|last=Kapri|first=Alka|author2=Suvendu Bhattacharya|title=Gelling behavior of rice flour dispersions at different concentrations of solids and time of heating|journal=Journal of Texture Studies|year=2008|volume=39|issue=3|pages=231–251|doi=10.1111/j.1745-4603.2008.00140.x}}</ref>

Many tests have been conducted on the factors that affect the viscoelastic properties of mochi. As puncture tests show, samples with a higher solid (polysaccharide) content show an increased resistance and, thereby, a stronger and tougher gel. This increased resistance to the puncture test indicates that an increase in solute concentration leads to a more rigid and harder gel with an increased cohesiveness, internal binding, elasticity and springiness, which means a decrease in material flow or an increase in viscosity. These results can also be brought about by an increase in heating time.

Sensory assessments of the hardness, stickiness and elasticity of mochi and their relationship with solute concentration and heating time were performed. Similar to the puncture test results, sensory tests determine that hardness and elasticity increase with increasing time of heating and solid concentration. However, the stickiness of the samples increases with increasing time of heating and solid concentration until a certain level, above which the reverse is observed.

These relationships are important because too hard or elastic a mochi is undesirable, as is one that is too sticky and will stick to the walls of the container.<ref name="Gellingbehavior" />