Objectives To know what gelatinization is and how it thickens a liquid

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Presentation transcript:

Objectives To know what gelatinization is and how it thickens a liquid To understand flavours that can be added to different types of sauces Outcome To produce a thickened liquid Be able to adapt a sauce recipe to meet user requirements

What happens when a starch is heated in a liquid Gelatinization occurs when starch granules swell and absorb a hot liquid. Eventually the starch granules burst and the liquid thickens

Heat starch granules in liquid Starch granules become swollen Starch granules burst The liquid thickens and gelatinizes Starch gelatinizes when heated in a liquid, producing a thickened liquid

Possible Problems A lumpy sauce if starch granules are not constantly stirred while heated Starchy taste if sauce is not cooked through properly Watery or too thick if you use too much or too little starch

More problems Acidic fruits such as lemon or tomato affect the starch granules This lowers the power of the starch granules so you may need more to thicken the sauce

Starches used to make sauces Wheat flour (plain flour) Makes a thick white sauce eg macaroni cheese Arrowroot Clear transparent glaze eg on fruit flans Cornflour Makes an opaque gel used for sweet and savoury sauces eg custard

Possible flavours Cheese herbs Fruit Stock Stock