how does starch thicken a liquid?

Answer 1

Starches thicken by absorbing water and swelling to many times their original size. This process is called gelatinization. In order for the starch to function at its maximum, each granule of starch must be separated before heating in order to avoid lumps. If granules are not separated the starch on the outside of a lump quickly gelatinizes into a coating that prevents the liquid from reaching the rest of the starch inside.

This is accomplished in two ways.


1. By mixing the starch with cold water – This is used with starches such as arrowroot and cornstarch. This method is not recommended for flour because it lacks flavor and has an undesirable texture.


2. By mixing the starch with fat – This is the principle of the roux. A roux must be cooked for a short period of time so the finished sauce or soup does not have the starchy taste of flour. If cooked for just a short period of time, it is called a blond roux. If cooked longer until it takes on a light brown color, it is called a brown roux.

Answer 2

Pressing on the cornstarch suspension squeezes the water from between the particles. It resists flow because now the particles are grinding against each other. Releasing the pressure allows the water to seep between the particles again and the suspension flows more easily.

This came off the web from a student at Frostburg U.

Answer 3

starch mixed with water, makes a thickening agent to add to your soups or broths to make it thicker..theres something in the starch that if i can remember what my grandma said, something like it expands in the liquid to make it full..whatever that means..sorry if this didnt answer your question..wish grandma was here..

Answer 4

starch mixed with water, makes a thickening agent to add to your soups or broths to make it thicker..theres something in the starch that if i can remember what my grandma said, something like it expands in the liquid to make it full..whatever that means..sorry if this didnt answer your question..wish grandma was here..

Answer 5

It is just the properties of & enzymes in starch.

Amylopectin interferes with the interaction between amylose chains (and retrogradation) and its solution can lead to an initial loss in viscosity and followed by a more slimy consistency.

Their water binding ability (high but relatively weak) can provide body and texture to foodstuffs and is encouraging its use as a fat replacement.

Answer 6

I'm sure Alton Brown did a show on this once, but I don't know which episode it was. You can research foodnetwork.com and go to the Alton Brown page. He's always got some kind of scientific explanation for stuff like that.

Answer 7

it does it the same way flour does in gravy and soup bases

Answer 8

that would depend on how much you added!!!

Answer 9

gluten.