AQA GCSE Food Preparation and Nutrition · 8585
Specification 3.2.1.3, 3.3.2.2 · Paper 1
The thickening of a mixture when starch is heated with liquid: starch granules break open and a gel forms.
Revise: Starch-Based SaucesStarch-based sauces use flour, cornflour or arrowroot to thicken a liquid. This process is called gelatinisation. When starch is heated with liquid, the starch granules break open and a gel forms, making the mixture thicker.
- Revise: Setting by Removal of Heat
- Revise: Carbohydrates
The thickening of a mixture as starch granules absorb liquid, swell and release starch during heating. On cooling, the thickened mixture may set into a gel.
1 more note
- Revise: Carbohydrate Properties
The process in which starch granules absorb liquid and swell when heated, releasing starch into the surrounding liquid and thickening it.