What You Need to Know
During pounding, the mechanical shear aligns amylopectin chains and incorporates air, creating a cohesive network that resists retrogradation. The process also reduces moisture content by 5–10 %, improving mouthfeel and preventing crumbly texture. Precise temperature control (~20–25 °C) and timing (10–20 min) are essential to avoid over‑ or under‑pounding, which can compromise the dough’s structural integrity.
The Science
Primary Reaction
Gelatinization and alignment of amylopectin chains via mechanical shear, incorporating air and reducing moisture content