What can affect gelatinisation?

Amount of liquid:

  • A small amount of starch in proportion to the liquid = a runny sauce.
  • A large amount of starch – thicker sauce.

Types of starch used:  Cornflour is better than flour for thickening because it is pure starch.

Temperature:  Requires hot, moist conditions.  Starch will not dissolve in cold water and cannot thicken cool liquids.  It will start to thicken between 75-87ºC.

Stirring: Essential for the creation of a smooth, gelatinised sauce.  If not used, starch grains will absorb liquid and stop liquid reaching other grains = lumpy.

Sugar: Competes with starch for water.  Sugar makes sauce runnier and less likely to remain stable.

Acids: Added after it has thickened or it can break down.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s