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Questions and Answers
Which starch is more tolerant of freezing and thawing?
Which starch thickens quickly at a lower temperature than others?
Which starch should be avoided in foods to be frozen or thawed?
Which starch is more likely to result in a glossy sauce when used for thickening?
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Which starch is gluten free?
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Which starch contains 25% amylose and should not be used in foods to be frozen or thawed?
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Which starch is produced from the roots of the cassava plant and contains 15-18% amylose?
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Which starch is more tolerant of freezing and thawing than some other starches and is gluten free?
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Which starch thickens quickly at a lower temperature than other starches and is produced from the milling of wheat?
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Which starch is not glossy when used for thickening and contains 20% of amylose?
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