When starch meets honey...
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While making lotus root starch powder, I watched it thicken; adding some honey and stirring further turned it into a bowl of sweet syrup. Uuuu——it’s so thin; it was poured out. Dear experts: Both starch and honey are macromolecules; what’s the reason for that? It seems there must be some knowledge hidden within it.
It’s an interesting question. I looked it up online, and a possible explanation is that the enzymes in honey cause the breakdown of starch, thereby destroying the starch paste. http://zhidao.baidu.com/question/131413555.html