引用本文:
梅鹤馨, 郑玉斌, 宋汪泽. 锅包肉酥脆可口的秘密——淀粉的多重变身[J]. 大学化学,
2026, 41(2): 263-267.
doi:
10.12461/PKU.DXHX202501016
Citation: Hexin Mei, Yubin Zheng, Wangze Song. The Secret of Crispy and Delicious Potstickers: The Multiple Transformations of Starch[J]. University Chemistry, 2026, 41(2): 263-267. doi: 10.12461/PKU.DXHX202501016
Citation: Hexin Mei, Yubin Zheng, Wangze Song. The Secret of Crispy and Delicious Potstickers: The Multiple Transformations of Starch[J]. University Chemistry, 2026, 41(2): 263-267. doi: 10.12461/PKU.DXHX202501016
锅包肉酥脆可口的秘密——淀粉的多重变身
English
The Secret of Crispy and Delicious Potstickers: The Multiple Transformations of Starch
Abstract:
Starch, a ubiquitous ingredient in the kitchen, can be transformed into various types of food through different chemical reactions. This article explores the role of starch in the Northeastern Chinese specialty dish, potstickers, and provides a step-by-step analysis of key chemical reactions involved, such as gelatinization, the Maillard reaction, and retrogradation. By doing so, it aims to spark readers’ curiosity about the application of organic chemistry in culinary practices.
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Key words:
- Starch
- / Gelatinization
- / Maillard reaction
- / Retrogradation
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