Interviews Answers to Science Questions. Pages: [ 1 ] Go Down. Why does porridge get thicker when you heat it? I was asked this on the radio the other day and I'm not sure I know a good quality answer, so I'd appreciate the opinion of everyone here. Oats are starch, and the same thing happens with cornflour also starch when this is cooked, so this effect must be a manifestation of starch.
So what's going on when starch is cooked to make it become much more viscous? Presumably the particles hydrate and increase in size, but why should this make them stickier? I was tempted to say Gluten I've been poking about on the net and I actually cannot find a good answer to why starch thickens things when it cooks i. Does anyone have any ideas about this? I've had another look It will be a dishwashing nightmare later on. Rather, fill the empty pot with hot water and add in some dishwashing soap.
It will be so much easier to clean later on. Not only is sticky oatmeal a wholesome meal in the morning, but it has some wonderful benefits as well. These include:. Not only can you reap all the health benefits of oatmeal, but you can create so many different flavor profiles with oats using different ingredients, making it wonderfully versatile, as well as being incredibly easy to cook! How sticky your oats are dependent on your personal preference.
Oatmeal cooked in milk tends to be stickier and gluier. If you want less sticky oatmeal, you should cook your oats in water.
Oats are so versatile and can be paired with so many different ingredients to taste much better as well. These can include:. Oatmeal can be overcooked. When overcooked, oatmeal can be dry and clumpy. If you do overcook oatmeal, you should remove it from the heat and add in some water or milk and stir it in to give it some moisture back. Oatmeal is one of those breakfasts that is good to eat daily.
The soluble fiber and other health benefits make it the perfect meal to be eaten daily for breakfast. You can make up different tasting oatmeal each day with add-ons, so it does not get boring.
There is nothing wrong with microwaving oatmeal. The oatmeal will be heated up the same way in the oven or on the stovetop. The heat from the microwave does not damage the glycemic index of oats and keeps all other nutrients and vitamins intact as well.
Not only is sticky oatmeal delicious and so easy to flavor, but it has so many great health benefits that cannot be found in other breakfast meals. Oatmeal is so easy to cook, and you can choose to cook it in the microwave, the stovetop, or in the oven. Each method will give you delicious oats, all in next to no time. Find out your preferred method of cooking oatmeal, and try out different flavor combinations that catch your fancy.
Here, we look at how science can provide pointers on getting porridge-making right. Starch is a carbohydrate which forms granules made of amylose and amylopectin.
Amylose chains are linear, and tightly packed, whereas amylopectin is highly branched. This branching makes it more soluble than amylose. Where things get interesting is when we start heating starch granules in water, as we do when we cook porridge. The starch granules absorb water, disrupting the hydrogen bonds between their chemical components.
This causes the granules to swell. Over time, this swelling of starch granules causes the porridge to thicken. As gelatinisation proceeds, porridge gets thicker and thicker. After this, the continued increase of the temperature causes amylose to start leaking out of the starch granules.
0コメント