Der so entstandene Stärkekleister besitzt je nach Ursprungsrohstoff ( Kartoffel, Weizen, Mais, etc. ) unterschiedliche Verdickungsvermögen.
Verkleisterte Stärke bildet neben geronnenem Klebereiweiß die Basis von Brot und Gebäck jeder Art.
Bei kühlen Temperaturen bildet sich die zuvor verkleisterte Stärke langsam zurück.
www.agrana.comThe starch paste this forms possesses different characteristics depending on its source plant ( potato, wheat, corn, etc. ).
Starch paste not only forms coagulated gluten but is also used as the basis for all sorts of bread and baked products.
At lower temperatures the previously gelatinized starch slowly reforms.
www.agrana.comVerkleisterte Stärke bildet neben geronnenem Klebereiweiß die Basis von Brot und Gebäck jeder Art.
Bei kühlen Temperaturen bildet sich die zuvor verkleisterte Stärke langsam zurück.
Dieser Effekt heißt Retrogradation.
www.agrana.comStarch paste not only forms coagulated gluten but is also used as the basis for all sorts of bread and baked products.
At lower temperatures the previously gelatinized starch slowly reforms.
This effect is known as retrogradation and is due to the amylose contained in the starch which, due to its chemical structure, is not able to bind water as effectively as amylopectin.
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