The process of oatmeal getting hot and wet has a very glutinous feel to it. Can someone explain this process? Thanks.
In: Chemistry
Oats contain water soluble starch. Oat starch dissolves at much lower temperatures than starches found in many other grains. When you cook oats, these starches are released, and absorb liquid. The resulting starch particles swell and become viscous, stick together, and create that thick, sticky, slimy texture common in oatmeal.
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