Learn the science behind why ground mustard can get a slimy texture. Discover how it reacts with moisture in the air to change its consistency.
1 Answer
Ground mustard turns slimy when exposed to air due to the enzymatic breakdown of glucosinolates, releasing sugars and other compounds that create a viscous, gel-like texture. This process is accelerated by moisture.
Detailed Explanation:
Ground mustard contains compounds called glucosinolates. When ground mustard is mixed with water or exposed to moisture in the air, an enzyme called myrosinase is activated. This enzyme breaks down the glucosinolates into various products, including glucose (sugar), thiocyanates, and isothiocyanates (which contribute to mustard's pungent flavor). The released sugars and other breakdown products are hygroscopic, meaning they attract and hold water. This increased moisture, combined with the altered chemical composition, results in a slimy or gelatinous texture on the surface of the ground mustard. The longer the exposure to air and moisture, the more pronounced the sliminess becomes. The reaction is similar to what happens when you mix mustard powder with water to make prepared mustard, but in the case of exposed ground mustard, it's an uncontrolled and less desirable process.
Pro Tip:
To prevent ground mustard from turning slimy, store it in an airtight container in a cool, dry place. This minimizes exposure to air and moisture, slowing down the enzymatic reaction and preserving the powder's texture and flavor.