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STARCH PROBLEM Identify the common problems in starch cookery.
This is due to ungelatinized starch.
This problem is usually encountered when using acid or acid ingredients.
This can be avoided by temperature control and constant stirring.
It is due to loss of water from the starch and protein molecules rear the surface of the mixtura.
This results if there is too much liquid in relation to the starch.
The gelatinization temperature of starch depends upon plant type and the amount of water present, pH, types and concentration of salt, sugar, fat and protein in the recipe, as well as starch derivatisation technology are used.
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