I don’t mean melting things like cheese or butter, but like a tortilla that is more rigid at room temperature, and then fluppy when heated (before crisping up when heated more).
In: Chemistry
Actually, tortillas soften for the same reason that cheese or butter do.
Tortillas contain lard, a fat. That at higher temperatures melts, but since the fats are mixed in and contained within the gluten matrix of the flour, it doesn’t just flow out. But it does cause the tortilla to become softer and more flexible. And that is the case for most foods that have fats mixed into them.
But if you continue to apply heat, you get the Mallard Reaction. This is a chemical reaction between amino acids and sugars which leads to the caramelization of new sugars created by the reaction, which is why things brown when you cook them. The caramelized sugars also harden, which if you have enough of it will crispen your tortilla.
The cells of fruits and vegetables contain a type of sugar called Pectin. It is sort of like jello, in that it forms a gel and in the right arrangement it can be quite hard. But when heated up the gel breaks down and this causes fruits and vegetables become soft and mushy when cooked.
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