Starch In Cooking

o   Starches are important for: thickening agents and stabilizers.

o   Unlike sugars their molecules are too big to be water soluble.

Gelatinization:

In GRAVY-

In a ROUX-

Retrogradation:

Syneresis:

Corn starch or Flour?

-corn starch becomes translucent and is desirable to thicken fruit and dessert pies