The Science Behind the Bounce: How Tapioca Pearls Get Chewy in Tea
Starch Power
Tapioca pearls are made from tapioca starch, extracted from the cassava root. This starch is a complex carbohydrate made up of many glucose units linked together.
Heat & Moisture:
When tapioca pearls are added to boiling water, the heat breaks down some of these starch linkages. This allows water molecules to penetrate the pearls and cause them to swell.
Gelatinization
As the water interacts with the starch, a process called gelatinization occurs. The starch molecules start to rearrange, forming a gel-like network that traps water inside the pearl.
The Chewy Result
– This gel network gives tapioca pearls their signature bounce and chewy texture. When you bite into a pearl, the gel pushes back, creating that satisfying resistance.pen_spark
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