# data[].attributes.headline
Gelatinization occurs as heat causes the starch molecules in flour to absorb liquid and swell, thickening the mixture. The butter undergoes melting.

# data[].attributes.subject
Gelatinization occurs as heat causes the starch molecules in flour to absorb liquid and swell, thickening the mixture. The butter undergoes melting.

# data[].attributes.body
Physical Changes: The flour and butter combine to form a smooth, thickened sauce.

Heat Type: Dry heat from stovetop.

Cooking Method: Butter is melted, flour is added and cooked until golden, then milk is gradually incorporated, resulting in a creamy sauce.

# data[].attributes.headline
No significant chemical changes. The pasta absorbs water causing it to soften and expand.

# data[].attributes.subject
No significant chemical changes. The pasta absorbs water causing it to soften and expand.

# data[].attributes.body
Pasta swells and becomes tender as it absorbs water.

Heat Type: Moist heat from boiling water.

Cooking Method: Pasta is boiled in salted water until desired tenderness is achieved. Conduction transfers heat from boiling water to pasta.

# data[].attributes.headline
Cheese undergoes melting and the Maillard reaction, browning due to high heat, enhancing flavor. No significant chemical changes in bread crumbs.

# data[].attributes.subject
Cheese undergoes melting and the Maillard reaction, browning due to high heat, enhancing flavor. No significant chemical changes in bread crumbs.

# data[].attributes.body
Cheese melts, forming a gooey layer. Bread crumbs toast, changing color from pale to brown.

Heat Type: Dry heat from oven.

# data[].attributes.headline
Assembled dish is baked until cheese is bubbly and golden, creating a crust. Heat is transferred via convection in the oven, crisping the top layer.

# data[].attributes.subject
Assembled dish is baked until cheese is bubbly and golden, creating a crust. Heat is transferred via convection in the oven, crisping the top layer.