Why is continuous stirring necessary when preparing white sauces? ...

[ghost!]

Why is continuous stirring necessary when preparing white sauces?

Question 2

What is the purpose of the percent sag test?

[phuda]

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!]

Thanks for the timely response, appreciate it

[steff9894]

TYSM