Description
Mechanical breakdown of gelatinized starch granules through repeated pounding to create elastic dough.
Technical
Disruption of starch granule crystalline structure (Type A to V polymorphic transition) combined with amylose leaching creates viscoelastic matrix. Pounding induces shear-thinning behavior through polymer chain alignment.
Culinary Significance
Essential technique for creating the characteristic stretchy texture of traditional fufu, allowing it to be dipped in soups and sauces.
Science
Primary Reaction
Starch gelatinization (irreversible)
Parameters
Temperature
58°C optimal
50°C to 65°C range
Time
30 minutes
20 minutes – 45 minutes
Equipment
Wooden mortar and pestle (odan or wodaa)Cast iron mortar (modern adaptation)Damp cloth for shaping