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mschares mschares
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6 years ago
Explain the problems associated with freezing starch-thickened mixtures and how to prevent them.
 
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6 years ago
These curdle during frozen storage as the starch retrogrades. If the mixture can be stirred upon thawing, then it can be reformed. For mixtures which cannot be stirred, then a waxy starch, especially rice starch, is preferred.
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