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Author Question: Why is continuous stirring necessary when preparing white sauces? ... (Read 38 times)

ghost!

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on: Aug 19, 2018
Why is continuous stirring necessary when preparing white sauces?

Question 2

What is the purpose of the percent sag test?


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phuda

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

Stirring should be continuous during the early formation of the starch paste to ensure a uniform consistency without lumps. Continued or vigorous stirring may cause starch granules to rupture prematurely.

Answer to Question 2

The percent sag test is another objective test that is used to measure gel strength. A skewer is used to measure the product height of a molded and unmolded sample. The height difference is used to calculate the percent sag. A tender gel is expected to have a larger percent sag value, while a stronger gel has a smaller percent sag value.


ghost!

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Reply 2 on: Aug 19, 2018
Excellent

chereeb

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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