Living · 6 pages · 12 min
How soaking changes a dried bean
Water returns to the dry seed so starch and walls can hydrate.
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From the opening
Soaking changes a dried bean by sending water back into a seed that has been hard and glassy. Starch and cell walls hydrate, the coat softens, and some small soluble molecules leach out into the bowl. The opening covers water swells the dry cotyledon, small soluble molecules leach out, and heat still gelatinizes the starch.
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Inside
- Water swells the dry cotyledon
- Small soluble molecules leach out
- Heat still gelatinizes the starch
- Poor storage can leave beans hard
- Where the idea stops applying
- A distinction worth keeping
Sources
- Hydration of starch and cell walls in dried legumes
- Hard-to-cook pectin cross-linking after poor storage