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Dredge flour cooking definition1/11/2024 ![]() Syneresis is exacerbated when a mixture is frozen and thawed. This ‘weeping’ is known as syneresis, and it occurs when the retrogradation of the starch forces out excess water. ![]() In some cases, the sauce may even split or loosen in the fridge, forming a watery layer. If you let a gel cool completely, like a container of cornstarch-thickened sauce in the fridge, you might notice it turns into a firm, opaque block, which is the result of the starch molecules reassociating and falling into a crystalline structure. That reassociation during cooling is called retrogradation. So a pudding thickened with pure amylose might be excessively firm and brittle (like firm jello). Once those molecules reassociate into linear chains, the resulting gel is quite firm. ![]() Amylose has a linear structure and is tightly bonded, so it generally takes higher temperatures to break those bonds in order to thicken its surrounding liquid. A mixture thickened with pure amylopectin might be stringy or slimy, despite being the right “thickness.” If our goal is to have a more stable, firmer gel, then we might choose a starch with relatively high amylose content. The tradeoff? The resulting gel doesn’t have as much strength. ![]() That’s because the larger, branched structure of amylopectin is better at raising viscosity. For example, if our goal is to thicken a liquid with the addition of some kind of starch, we’d turn to starch sources with a relatively high amylopectin content if we’re looking to maximize thickening power. The relative proportion of amylose to amylopectin in a given starch will dictate its behavior. ![]()
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