You have a lasagna with bechamel sauce (butter, milk and flour). After heathing

Question

You have a lasagna with bechamel sauce (butter, milk and flour). After heathing the lasagne, the sauce liquifies. What is a possible reason? Which force works on it? (course is rheology) I got an answer on this question, someone said it was because of the shear thinning fluid; but I don't understand it. The sauce is made out of flour, so out of starch. It's a starch based sauce, so I would think that heathing the sauce, would make it thicker because starch undergoes gelatinisation? Can someone explain it clearely?

Explanation / Answer

Butter and milk have casein which along with flour helps to bind the sauce well. As heat is supplied these bonds to breaks and sauce starts to fall appart, this preferentially happens around 130 F

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