Used in place of gelatin in vegetarian dishesĭoes not thin when reheated, thickens more when cold Used in Asian desserts and molecular gastronomy cooking Used in aspic, glazes, cold sauces, and dessertsĭissolves when reheated, thickens when cold Powder or sheets (leaves) dissolved in cold waterĭerived from collagens in bones and meats of animals Translucent, shiny, very light gel when cold Translucent, fairly clear, shiny, does NOT gel when cold Used when thickening liquids that might lose colour or flavour during cookingīecome viscous without the need for additional cooking Translucent, thickens further as it cools Modified to improve specific characteristics (e.g., stability or texture under extreme conditions heat and freezing) Modified starches are often used in commercially processed foods and convenience products Quite stable at extreme temperatures (heat and freezing) Sensitive to extended heat exposure, so products become thin if held at heat for long periods of timeĪdded to hot liquid while whisking until it dissolves and the liquid thickensĬlear, does not thicken further as it coolsĭoes not gel at cool temperatures, good for cold sauces Translucent, thickens further as it cools forms a “sliceable” gel Used to thicken sauces when a clear glossy texture is desired, such as dessert sauces and in Asian-inspired dishes Thickened mixture simmered until no starch taste remains Table 1 – Common starches and gels used in the bakeshop Starch or GelĪ slurry (mixture of cornstarch and water) is mixed and added to a simmering liquid while whisking until it dissolves and the liquid thickens orĬornstarch mixed with sugar, and cold liquid added See Table 1 for a list of different thickening and binding agents and their characteristics. Starches can be fairly straightforward extracts of plants, such as cornstarch, tapioca, or arrowroot, but there are also modified starches and pre-gelatinized starches available that have specific uses. The more protein structure there is, the chewier the bread.
The softness of the crumb of baked bread is due largely to the starch. Starches develop a softer structure when baked than proteins do. Although starches by themselves generally can’t support the shape of the baked items, they do give bulk to the structure. Starch molecules make up the majority of most baked goods, so starch is an important part of the structure. When pasta is cooked in boiling water, the starch in the pasta swells as it absorbs water, and as a result the texture of the pasta softens. Pasta is made mostly of semolina wheat (durum wheat flour), which contains high amounts of starch.Some starches will remain cloudy when cooked others will remain clear.
The type of starch determines the final product. The starch will absorb liquid and swell, resulting in the liquid becoming thicker.