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Author Question: Why was there a difference in the appearance of the flour-thickened paste and the ... (Read 48 times)

natalie2426

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on: Aug 19, 2018
Why was there a difference in the appearance of the flour-thickened paste and the cornstarch-thickened paste?

Question 2

Why are starch-thickened sauces, gravies, and puddings cooked further after the mixture has thickened?


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ms_sulzle

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

Due to the difference in amylose content.

Answer to Question 2

To allow starch to achieve its peak thickness and to enhance flavor.


natalie2426

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Reply 2 on: Aug 19, 2018
Great answer, keep it coming :)

diana chang

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

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