What You Need to Know
During toasting (200–250 °C, 5–7 min) corn starch undergoes limited Maillard reactions, generating melanoidins and reducing sugars that provide nutty aroma and antioxidant activity. When the toasted flour is introduced to liquid at 80–85 °C, starch granules swell, amylose leaches out, and a viscous matrix forms, increasing viscosity 3–5 × within minutes.
Steps
- 1.
Champurrado (Mexico) (Colonial Mexico): Toasted masa harina provides viscosity and depth to the chocolate-based drink
- 2.
Injera batter fermentation (Ethiopia) (Ancient Ethiopia): Toasted teff flour adds nuttiness to the sourdough flatbread
- 3.
Zōsui (Japan) (Edo period Japan): Toasted rice flour thickens the congee while adding umami
The Science
Primary Reaction
Starch gelatinization and Maillard reaction