Description
Mechanical shear forces gelatinize starch granules while hydrating amylose-amylopectin networks.
Technical
Repeated compression and folding aligns amylopectin chains while water molecules plasticize the starch matrix, creating viscoelastic properties through hydrogen bond reorganization.
Culinary Significance
Transforms dense boiled tubers into a malleable dough that optimally carries soups and stews.
Science
Primary Reaction
Starch retrogradation
Parameters
Temperature
68°C optimal
60°C to 75°C range
Time
8 minutes
5 minutes – 15 minutes
Equipment
Wooden mortar and pestle (traditional)Food processor with dough blade (modern)