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BethElis BethElis
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6 years ago
When tapioca starch pudding is frozen and thawed, it does not undergo syneresis. Why not? What uses of tapioca does this demonstration bring to mind?
 
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#1
6 years ago
Tapioca is a root starch with the majority of its starch being amylopectin. With only a small amount of amylose, tapioca starch does not gel. It does undergo gelatinization. The water therefore, is bound to the starch and cannot be expressed. Tapioca would be used as a good thickener in all products, but especially in those that have to be frozen and thawed.
BethElis Author
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#2
6 years ago
Smiling Face with Halo Nice
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