Living · 6 pages · 12 min
Why a potato can be waxy or floury
The cells either stay stuck together or fall apart into starch.
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From the opening
A potato cooks waxy or floury according to how its cells and starch are built. Waxy tubers tend to keep their cells glued together and stay moist and intact, while floury tubers let the cells separate into a dry, mealy crumb. The opening covers cells that adhere or separate, amylose and amylopectin in the tuber, and cold storage sugar is different.
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Inside
- Cells that adhere or separate
- Amylose and amylopectin in the tuber
- Cold storage sugar is different
- Dry matter matters when frying
- Where the idea stops applying
- A distinction worth keeping
Sources
- Cell adhesion in waxy and mealy potatoes
- Amylose and amylopectin in tuber starch