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Author Question: Why are the flavoring agents in puddings and pie fillings usually added at the end of ... (Read 49 times)

nautica902

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on: Aug 19, 2018
Why are the flavoring agents in puddings and pie fillings usually added at the end of cooking?

Question 2

What starch would you use if you were preparing a cherry pie which was going to be frozen? Give reasons for your choice.


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sarajane1989

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Reply #1 on: Aug 19, 2018
Answer to Question 1

To allow gelatinization to occur and experience desired pasting and thickening.

Answer to Question 2

Starches with low amylose content such as waxy corn starch or sorghum should be selected for products that will be frozen. As gels cool, bonds between amylose molecules continue to tighten and force water out due to the contraction of the gel. This is known as retrogradation. Retrogradation is accelerated by freezing and would negatively impact the quality.


nautica902

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Reply #2 on: Aug 19, 2018
Thanks


sarajane1989

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Reply #3 on: Aug 19, 2018
Welcome :)


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