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by droopyEyelids
838 days ago
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You got me real curious about why this is. I know there are waxy and starchy potatoes that have higher rations of amylopectin vs amylose starch respectively. One interesting thing is that if you continuously mix an amylopectin potato, it turns into a gooey, ropey substance that we don't use much in western cooking but is how some Chinese mashed potatoes are supposed to be prepared. I wonder if that transformation affects the resistance of the starch. I also wonder what exactly is making the cooled potato tougher to digest. |
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https://en.wikipedia.org/wiki/Retrogradation_(starch)