If you not had added fat certainly will take less time for gelatinization , because the fat will form one complex with the amylose that difficult the water hydration .... take the test. Thanks by the movie. A hug! ^^
The butter and flour is used to make a roux (that paste that forms when it is mixed together). Traditionally they add milk to thicken it but for demonstration purposes they used water to show how viscosity changes.
Thank you for making this u make me understand more about gelatinization
hay natuto rin sa wakas
If you not had added fat certainly will take less time for gelatinization , because the fat will form one complex with the amylose that difficult the water hydration .... take the test. Thanks by the movie. A hug! ^^
Difference between gelatinization and Dextrization
sana mayroon sukat kung ilang tubig ang ilalagay
Why the butter was added?
The butter and flour is used to make a roux (that paste that forms when it is mixed together). Traditionally they add milk to thicken it but for demonstration purposes they used water to show how viscosity changes.