Starch-based sauces
Roux sauce
Bechamel sauces
gelatinisation
thickening agent
Gravy
Starches
Starch is a polysaccharide
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Flour- thickener of sauce
Starch is inside flour
Thickened by flour
Corn flour
Flour
Potato starch
Starch is the thickener
Thickened over time by flour
Heat triggers a reaction in the starch molecules which makes them swell up and produce carbon dioxide
Cheese is added in a bechamel at the end to give it more of a stringy texture
when starch granules are heated in a liquid, causing them to swell and burst