About this document
Starch Cookery: Preparation and Issues by Sabrina Chua is a document available to read on EtoBox.
Starch is a carbohydrate found in plants like corn, potatoes, wheat and rice. It plays an important role as a thickener in foods like sauces, gravies and puddings. The viscosity and strength of starch gels can be affected by factors like the type of starch used, heating and cooling rates, and ingredients added. Common starch cooking problems include thinning from acid, weak gels from too much liquid, skin formation from water loss, and scorching from high heat. Starch provides important nutrients like phosp
- Author
- Sabrina Chua
- Language
- EN