What You Need to Know
Repeated compression and folding aligns amylopectin chains while water molecules plasticize the starch matrix, creating viscoelastic properties through hydrogen bond reorganization.
Transforms dense boiled tubers into a malleable dough that optimally carries soups and stews.
Key Parameters
Temperature
68°C
60°C - 75°C
Time
8 minutes
5 minutes - 15 minutes
Equipment
Wooden mortar and pestle (traditional)Food processor with dough blade (modern)
Steps
- 1.
Fufu and Egusi Soup (Nigeria): Creates non-disintegrating base for oil-rich soups
- 2.
Light Soup (Ghana): Allows controlled starch release to thicken broth
The Science
Primary Reaction
Starch retrogradation