What You Need to Know
During boiling, starch granules absorb water and swell, breaking hydrogen bonds and forming a gelatinous matrix, while gluten proteins unfold and crosslink, creating a cohesive network. The addition of salt lowers the gelatinization temperature by reducing water activity, and pH adjustments influence gluten strength. Frying introduces high temperatures that trigger the Maillard reaction between reducing sugars and amino acids, producing melanoidins that give a golden crust and complex flavor.
The Science
Primary Reaction
Starch gelatinization and protein denaturation during boiling; Maillard reaction during frying