Understanding Food. Chapter 20: Starches and Sauces. Starches as Thickeners. Starches contribute to the: Texture Taste Appearance . Cereals that are common sources of starch are: Wheat Rice Corn. Root starches include: Potatoes Arrowroot Cassava (tapioca)
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Starches and Sauces
Amount of water
…and the presence of:
For food industry use
Instant or pregelatinized starch
Thickened sauces should also be prepared, served, and stored with caution.Storage of Starches and Sauces