Explain the chemical, physical and viscosity changes that starch in the maize meal and porridge undergoes during each stage of the process

The process of making soft maize porridge involves a number of chemical, physical and viscosity changes that occur in both the maize meal and the porridge itself. During each stage of the procedure, the starch molecules in the maize meal are broken down and changed physically and chemically to create a thick, smooth texture.

At step one when cold water is added to the maize meal, an enzymatic reaction begins which begins breaking down starches within it into smaller pieces. This process develops more surface area for later stages’ reactions to take place on, leading to further hydrolysis (breaking apart) of these particles into glucose molecules. Additionally, some moisture is taken up by the starch granules which provides energy for subsequent processes such as gelatinization later in this recipe preparation.

In step two when boiling water is added to make a slurry ,the heat from it causes a process known as swelling or gelatinization . Here ,the molecular bonds between amylose and amylopectin components dissolve causing them to swell up or increase in size due their hydration with hot water molecules . The newly formed gel has a greater viscosity than before providing thickness for our porridge’s final consistency . As long as temperature exceeds 100 degrees Celsius, this process will continue until there’s no more free water remaining-leading us onto our next point – cooking on stovetop at high temperatures (step 3).

Explain the chemical, physical and viscosity changes that starch in the maize meal and porridge undergoes during each stage of the process

When cooking occurs on stovetop at high temperatures (>100 Celsius), through extended time periods (20 minutes), we witness yet another enzymatically driven reaction called retrogradation occurring here where partially hydrolysed starch forms intermolecular bonds with other starch molecules resulting in stiffening/hardening of product viscosity – giving us desired creamy feel while stirring continuously throughout step 3. We also observe Maillard Reactions happening here i.e formation of flavor compounds derived from reducing sugars present during heating . This renders extra flavourful tasty qualities enhancing overall eating experience!

After removing from stovetop after 20 mins , we let it cool off naturally till room temperature (step 4). In cooling period grainy firmness increases significantly over time due transamidation taking place leading into steps 5 & 6 where if cooled overnight or refrigerated then crystallizing reoccurs whereby stiffer ordered structures form thus setting aside all preceding expansion taking place bringing back original state outside boiling environment but now hardened enough not revert back upon reheating again !

To sum up Chemical breakdown takes place via enzyme activity & heat/moisture exposure while physical breakdown happens due above mentioned gelatinization/swelling & retrogradation processes giving rise too increased viscosity & creaminess ultimately forming basis for delicious soft maize porridge !

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