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Explain how sauces thicken during heating/cooling as it relates to the starch molecules.

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Biology

Explain how sauces thicken during heating/cooling as it relatesto the starch molecules.

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4.0 Ratings (790 Votes)
Gelatinization of starch involves breaking down the bonds in starch molecules under the influence of heat when mixed with water The process of gelatinization is very common and the concept is used    See Answer
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