Write a one page (250 word) paper on the difference between thickening agents.
“what is the difference between starches in sauce making” or “what starch makes the best sauce
Answer preview
The two common groups of starches used in sauce thickening are grain and root starches. Cornstarch is the most common grain starch, and it is obtained from refining the endosperm of corn (Boyles, 2019). On the other hand, arrowroots and potato starch are common roots starches obtained from root tubers and have similar properties. One difference between Cornstarch and arrowroots starches is that cornstarch thickens sauces at high temperatures while arrowroot starches thicken at low temperatures (Boyles, 2019). Second, cornstarch has a high thickening
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