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