6.1 Concept Review Starch-Thickened Products
- What are the three ways to separate starch and prevent lumps?
- Describe a sol versus a gel and give an example of each. Which starches will form a gel and which will form a sol?
- Provide a definition for the following terms
- Retrogradation
- Syneresis
- Amylose
- Amylopectin
- Describe the three stages of gel formation
- Granule Swelling
- Gelatinization
- After Heating
- What is the effect of excess stirring on texture of starch thickened products?
- Why are butter and vanilla added at the end of the cooking period rather than at the beginning?
- Compare tapioca and corn starch puddings for
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- method of preparation.
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- texture after cooling.
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- film formation.