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Convection, the movement caused within a fluid by the tendency of hotter and therefore less dense material to rise, and cooler, denser material to sink under the influence of gravity. This occurs when boiling the water to make the pasta. Cooking the pasta caused chemical changes to occur as the pasta was boiling, proteins and starches began to interact and on top of that, the gluten slowly becomes hydrated and confers elasticity to the pasta and the starch swelled resulting the the pasta to become soft and easily breakable.

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Gelatinisation, starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites to engage more water. This occurs when making the white sauce, using melted butter make the sauce creamy. Add to that, as i was gradually adding the milk and continued to mix, i could see the sauce becoming this almost cake batter texture, before adding a bit of cheese, which resulted in the sauce becoming even thicker that how it was before.

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The thickening process didn't happen for me as my sauce was still a little bit runny, however cooking the butter and flour over medium/high heat resulted in an thick creamy texture that had the consistency of caramel. As i gradually poured the milk and continued to mix, i could see the sauce became this almost cake batter texture, before adding a bit of cheese, which resulted in the sauce becoming even thicker that how it was before. This is a result of coagulation, where proteins change permanently from a liquid to a thick mass.

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The breadcrumbs began to brown after putting the recipe in the oven. This is the process of Maillard, where amino acids and sugars turn foods brown and creates pleasant, volatile, aromatic compounds. This is also an example of dextrinization, a process that occurs when starches (do breadcrumbs count as starch?) are exposed to dry heat. Breaking down the starch to smaller molecules resulting in a golden brown colour of baked goods. Dextrinization can also occur without dry heat either when acids are added to a food (think adding the milk to the roux) or when amylases break the starches down.