What You Need to Know
The mechanical shear disrupts plant cell walls, liberating starch granules and exposing them to endogenous amylases. The resulting enzymatic hydrolysis generates maltose and glucose, while the physical reduction of particle size (<200 µm) increases surface area for water absorption, yielding a cohesive, dough‑like matrix without significant heat input.
The Science
Primary Reaction
Mechanical disruption of cell walls + activation of endogenous amylases leading to starch gelatinization