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Factors that can affect the product of a starch thickened mixtures when cooking

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i. Temperature- The temperature used to cook starch mixtures must be worm enough to make the starch molecules swell uniformly (the same amount). It should not be so hot that it causes uneven swelling or lumping. When lumping occurs, the molecules in the middle of the lump do not swell. They stay small and dry.
ii. Time ? The time needed for gelatinization to be completed depends on the cooking temperature. Once gelatinization occurs, cook the starch mixture for a short time longer to thoroughly cook the starch. This will prevent a raw flavor in the finished product.
iii. Amount of agitation a starch mixture receives can affect its texture. Gentle stirring during cooking will help keep the starch mixture smooth. If you stir the mixture too rapidly or too long, a time the starch granules may rapture. As a result the cooked starch mixture will be thin.
iv. Mixing method ? a recipe will usually tell you which mixing method to use when adding starch directly to a hot liquid. If you add starch directly to hot liquid, the starch granules usually will lump.

Titany answered the question on April 22, 2022 at 07:01

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