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 … Continue reading What can affect gelatinisation?
Gelatinisation is the process when starch grains do not dissolve in liquids and instead, absorb it, swell and break open when heated. The mixture thickens and is the start of the process. It occurs between 75-87ºC. When the thick liquid cools, it forms a gel will set. Flour is an excellent source of starch. Starch … Continue reading Carbohydrates: Gelatinisation