What You Need to Know
The chemistry of these methods centers on starch gelatinization, collagen solubilization, lactic acid fermentation, and the Maillard reaction. Starch granules absorb water and swell at 100 °C, releasing glucose and reducing viscosity, while collagen breaks down into gelatin at 90–95 °C, improving mouthfeel. Fermentation lowers pH to ~4.0 via lactic acid, inhibiting spoilage, and Maillard chemistry between reducing sugars and amino acids creates brown crusts and complex flavor compounds.
The Science
Primary Reaction
Starch gelatinization