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Author Question: Why do white sauces set as they cool? ... (Read 29 times)

wenmo

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on: Aug 19, 2018
Why do white sauces set as they cool?

Question 2

What changes took place in the white sauces to indicate that gelatinization had occurred?


beccamahon

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

Due to the high amylose content of cornstarch; amylose forms a network of molecules that traps water and rapidly forms a gel; this gel is irreversible when below the boiling point.

Answer to Question 2

The starch granules experienced swelling resulting in increased volume and textural changes.


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