2007-03-06 08:51:05 · 5 answers · asked by Adam M 1 in Food & Drink ➔ Cooking & Recipes
Starch gelatinization. This is a change of structure into a form that resembles gelatin. It results from cooking at temperatures higher than 70°C (158°F). The cooking improves digestibility.
2007-03-06 08:58:11 · answer #1 · answered by not all the answers 2 · 1⤊ 0⤋
It turns into a liquid....and can be used to starch clothes
2007-03-06 16:54:16 · answer #2 · answered by sage seeker 7 · 0⤊ 0⤋
if you mix with a little cold water so it can disolve then add it to boiling broth and you can have a good gravey
2007-03-06 18:04:01 · answer #3 · answered by krinoffski 2 · 0⤊ 0⤋
depends what ur cooking could make liquid thicker...
2007-03-06 16:53:18 · answer #4 · answered by jojo 5 · 0⤊ 0⤋
it thickens. Look at how cornstarch thickens gravies, soups and stews.
2007-03-06 16:55:26 · answer #5 · answered by Apple21 6 · 0⤊ 0⤋