Saturday, January 31, 2015

Science of Wheatpaste

We're going to teach you how to make the perfect batch of wheat paste. How you get there? Through science! Once you understand the science of it all creating the perfect batch the process will become easier.

So there are three main ingredients that help make this bond: Water, flower, and sugar. Were just going to breaking down the process of what happens to these three ingredients when you boil them and them together. 

Boiling water: 
Water boils at 212ยบ F, The water needs to boiling to act as a heat-mixture variable for both the water and sugar. This means the molecules within the water will gain a high enough liquid energy to help properly infuse both the water and sugar. Water turns into gas.

Sugar:
Otherwise known as sucrose is sucrose, a molecule composed of 12 atoms of carbon, 22 atoms of hydrogen, and 11 atoms of oxygen (C12H22O11). When you add sugar to water, the sugar crystals dissolve and the sugar goes into solution. But you can’t dissolve an infinite amount of sugar into a fixed volume of water. When as much sugar has been dissolved into a solution as possible, the solution is said to be saturated.

Flour:
Gluten is a natural protein which is found in the endosperm of wheat. This is what gives the wheat its strength and elasticity.  Boiled with both the sugar and water these molecules a are able  to change the molecular structure with heat being the constant variable. 










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