In contrast to oven baking, when potatoes are boiled the starch granules absorb not only the internal moisture but also some of the surrounding water. Extra water contributes to making potatoes gummy when mashed.
What happens to potato cells when boiled?
As the potato is cooked the cell membrane ruptures; the membrane around the vacuole breaks; the membrane around the starch grain breaks and the starch grain swells up, although it initially remains intact; the cell wall breaks down and the contents, including the starch, begin to disperse.
Why boiling a potato is a chemical change?
The potato contains many chemical molecule like carbohydrates etc. When we boil it with water, the carbohydrates are broken down showing chemical reaction. You can not get the original potato after cooling. Even taste is also changed due to chemical reaction.
Do potatoes get soft when you boil them?
But what if they're just a little soft, or have a few sprouts? As long as the potatoes are still mostly firm, they're fine to cook. Potatoes are 80 percent water, so softness is usually just a sign of dehydration.
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