GelatinisationStarch gelatinization is the process where starch and water are subjected to heat causing the starch granules to swell. This basic white sauce and pasta recipe I will show you is an excellent example of the process of gelatinisation and colloidal suspensions. In the recipe of the white pasta sauce the milks texture become thicker because of the starch in the flour making roux
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White Sauce and PastaINGREDIENTS
1 T (Tablespoon ) Margarine or butter 1 T (Tablespoon ) Plain Flour 1 C (cup ) Milk ADDITIONAL INGREDIENTS 2 mushrooms 2 short rashers bacon 2 shallots ½ C (cup) Cheese. 100g Pasta. METHOD 1.Melt margarine in saucepan 2.Stir in flour and cook over heat for about 1 minute. This mixture is called a roux. 3.Add milk all at once and stir continuously over heat until mixture boils and thickens. |