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Describe what happens to the starch in a Béchamel sauce at 60°C, 80°C and 100°C.

Sagot :

aubreyvalde22

Answer:

At 60˚C, the starch granules begin to absorb the liquid and swell. At 80˚C, the granules will have absorbed 5x their volume until they burst open, releasing starch into the liquid. Gelatinisation is complete when the liquid reaches 100˚C. When the sauce cools, it gets even thicker, setting into a gel.

Explanation:

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