Why do white sauces set as they cool? ...

Author Question: Why do white sauces set as they cool? ... (Read 32 times)

wenmo

Hero Member
Posts: 540

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

Sr. Member
Posts: 338

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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