Assignment in TLE IV

Hazmaign Jaqueline Arzadon

Grade 10 Gold

What is the importance of understanding the factors affecting starch paste

viscosity and starch gel strength in your finished product in cooking?

In cooking, these factors may affect the product in structure, form, flavour,

texture, colour, and many other aspects of the finished product. These factors namely

stress, kind and amount of starch, endpoint temperature, heating rate, etc, may affect

the product made in different aspects if done in an improper way. Starch simply may

cause complications in the finished product if used extensively and exceedingly. Having

the knowledge regarding these factors may result in better food products. No more food

products that have bad structure and form, no more products with unpleasant flavours,

bad textures, and burnt colours.