What are the effects of boiling?

Answer 1

Potatoes are a good source of carbohydrate, mainly as a complex carbohydrate called starch. Raw potato is hard and has an unpleasant taste. Potato becomes softer when is cooked, the starch is converted into simple sugars, and the potato becomes sweeter.

Answer 2

Like other starchy winter vegetables such as squash, potatoes store well because of their low moisture content and thick skins. If the tubers don't have any blemishes and are stored in a cool place away from light, they can last a long time.

Under a microscope, the starch granules packed inside the potato cells appear as smooth oval shells. When you bake a potato, the starch granules absorb the moisture within the potato. Within the confines of the potato skin, moisture soon turns to steam that expands with great force, separating the starch granules and making a fluffy baked potato. If there's sufficient pressure, and the skin hasn't been pierced before baking, the potato may even explode in the oven! 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. To avoid this problem, once the potatoes are boiled, drain them well, return them to the pot, cover, and place them back briefly on the warm element to evaporate some of the excess moisture.

When making mashed potatoes, be careful not to mix them too long or too vigorously. This causes the starch granules to rupture and spill their moist starchy contents, resulting in mashed potatoes that are wet and pasty. Some cooks claim that heating milk or butter before adding them to mashed potatoes can make for a more pleasing texture in the finished dish.

Answer 3

the temprecher and the skin grow well the skin just gets warmer

Answer 4

Effects on microorganisms

In boiling, the microbes can't live at a high temperature,so they dies.

Answer 5

it gets cooked