5. Interactions
In many applications, starch is used in mixtures with other ingredients and additives, which can modify its cooking and preservation behavior. These modifications may be linked to the availability of water in the formula, or to specific interactions between starch and other compounds in the formula.
5.1 With carbohydrates
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The addition of sugars to a starch suspension causes an increase in gelatinization temperature and viscosity proportional to the quantity of sugars used.
The nature of the sugar plays a part in these delays to gelatinization: glucose, fructose or...
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Interactions
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