Boiling of potatoes: Difference between revisions
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=== Starch === | === Starch === | ||
Potato starch contains typical large oval spherical granules ranging in size from 5 to 100 μm. | |||
Starch gelatinization | |||
# Granule swelling | |||
# Melting of double helical structures | |||
# Amylose leaching | |||
=== Gelatinzation === | === Gelatinzation === | ||
Revision as of 21:52, 3 July 2026
Introduction
Theory
Starch
Potato starch contains typical large oval spherical granules ranging in size from 5 to 100 μm.
Starch gelatinization
- Granule swelling
- Melting of double helical structures
- Amylose leaching
Gelatinzation
The cell walls get broken.
