In contrast, soft vegetables are often considered overcooked. Low temperature cooking allows plant matter to remain more succulent, as the cell walls do not burst.[7] Cooking vegetables at temperatures below the boiling point of water allows them to be thoroughly cooked (and pasteurized, if necessary) while maintaining a firm or somewhat crisp texture. While the cell walls will generally not burst, the de-polymerization of the pectic polysaccharides that connect the vegetable cells together and the gelatinisation of starch in the vegetable can be achieved without overcooking.[8]