4.4 Starch and Cereal Conclusion
- List the four ingredients used to make a white sauce (aka Bechamel sauce) in lab and the function of each:
- What happens to the white sauce (especially as it cools) as more flour is added to the recipe?
- Corn starch and wheat flour are commonly used starch thickeners. Why might one be used instead of the other?
- Describe the sensory differences between a cereal starch-thickened pudding versus a root starch-thickened pudding.
- What is the difference in texture between refined grain cereals and whole grain cereals?
- What is the difference in nutrition between refined grain cereals and whole grain cereals?
