Food Tech Sauces

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  • Foodtech
    • Use of sauces
      • Texture
      • Bulks out
      • Aroma
      • Apperance
      • Flavour
    • Types of Sauces
      • Vinigaret
      • Gravy
      • Roux
      • Mayonnaise
      • Sweet and sour
    • Modified Starches
      • Potatoes
      • Wheat
      • Rice
    • Starch based
      • BBQ
      • Roux
      • Mayonnase
    • Gelatinisation
      • Starch gelatinisation is a process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water.


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