Is there a difference in the thickening and gelling effect between flour and cornstarch? If so, why? 2. How would you recommend the addition of an acid to a starch paste? 3. What effect did dry heat have on flour? Did time and temperature have an effect on gelatinization and viscosity? 4. What effect does sugar have on the gelatinization of starch? 5. Differentiate between gelatinization and gelation. Which component of the starch granule is involved with each process?

TO STUDY THE EFFECT OF WATER TEMPERATURE ON STARCH DISPERSION
1. Cold water a. Stir 1 tablespoon of flour into 8 oz. of cold water in a glass measuring cup. Record your observations. b. Allow the mixture to stand for 10 minutes. Record your observations. 2. Boiling water a. Bring 1 cup of water to a boil in a 1-quart saucepan. Add 1 tablespoon flour to the boiling water. Stir continuously. Record your observations.
QUESTIONS 1. Why does the flour settle to the bottom of the container? 2. What causes the lumps in the heated solution? 3. What is a starch slurry, and how effective is this mixture when it is added to a boiling liquid?

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