The purpose of the fat is to coat the flour particles
, to keep them from clumping together so they swell independently as the liquid is gradually added. When a sauce begins to thicken, the starches within each flour particle take up liquid.
Why it is important to stir a flour based sauce?
Stirring is important to
keep the starch granules
, as well as starch that spills from ruptured granules, suspended and moving, which reduces the formation of lumps. Stirring also keeps the temperature of the sauce uniform so the sauce stays smooth as each starch granule takes up its share of water.
What is the importance of using Roux in making sauces?
a roux is normally used for thickening sauces (usually cream/cheese type sauces). the benefits of using a roux, are
that your sauces will not get lumpy
. Try just adding flour directly to the sauce next time. All you will get are lumps of flour in it.
Why must the sauce be stirred throughout the Gelatinisation process?
Stirring helps to keep the starch grains suspended. … At 8O°C the starch grains are so swollen that they start to burst and release starch molecules into the surrounding liquid.
At boiling point 1OO°C the sauce completely thickens
. The whole process is known as gelatinisation.
Why is it important to use the correct starch thickener in preparing sauce?
The cooking process is not only essential for achieving the right thickness and set, but it’s also important for
improving the mouthfeel of thickened sauces
, essentially cooking away that raw, “starchy” taste by allowing as much of the starch strands as possible to absorb water and gel.
What is the purpose of sauces?
Sauces
provide flavour, moisture, and a contrast in texture and colour
. They may also serve as a medium in which food is contained, for example, the velouté sauce of creamed chicken.
What are the qualities of a good roux sauce?
- The roux prepared for Béchamel sauce should be cooked to : Fawn colored, sandy texture. Sandy, no coloration. Thinner, brown.
- A good quality sauce would be : Fawn colored, smooth and thin. Creamy white, smooth and thin. …
- The proportion of Fat: Flour: Milk in Béchamel sauce is,
What is the function of butter in a roux?
The purpose of the fat is
to act as a lubricant that will soften the texture and provide smoother-textured results when the cooking has ceased
. Clarified butter is the most common type of fat used by professionals when making a Roux, especially when preparing a delicate white sauce.
Which two mother sauces do not use a roux?
5.
Hollandaise
. This is the one mother sauce not thickened by a roux. Instead, it’s thickened by an emulsion of egg yolk and melted butter, which means it’s a stable mixture of two things that usually normally can’t blend together.
What is flour and water called?
When flour is mixed with water, it forms a mixture known as
a suspension
. Suspensions are generally opaque and forms when the solute (the flour) cannot completely dissolve in the solvent (the water).
What factors affect gelatinisation?
The gelatinization temperature of starch depends upon
plant type and the amount of water present, pH, types and concentration of salt, sugar, fat and protein
in the recipe, as well as starch derivatisation technology are used.
What is the process of gelatinization?
Recap: the process of gelatinisation occurs
when starch granules are heated in a liquid, causing them to swell and burst, which results in the liquid thickening
. [Note that gelatinisation is different from gelation which is the removal of heat, such as ice cream is set when it is frozen.]
How gelatinisation takes place when making a starch based sauce?
This is known as gelatinisation. This occurs because: the starch grains cannot dissolve in the liquid, so they form a suspension and; as
the liquid is heated the starch grains swell at 60 ̊ C and as more heat is applied the starch grains break open
, causing the mixture to thicken at 80̊C.
What is the most common element of thickening agents?
Cornstarch
is the most common thickening agent used in the industry. It is mixed with water or juice and boiled to make fillings and to give a glossy semi-clear finish to products.
What are examples of thickening agents?
- Wheat Flour. Wheat flour is the thickening agent to make a roux. …
- Cornstarch. The corn endosperm is ground, washed, dried to a fine powder. …
- Arrowroot. …
- Tapioca Starch. …
- Xanthan Gum.
Does baking powder thicken gravy?
Because baking powder usually
contains cornstarch
, this makes it viable option to thicken sauces.
