This is a demonstration of starch textures from varying botanical sources such as potato, corn, rice and tapioca. It includes not only cook-up textures, but also, the starch performance post-refrigeration (retrogradation).
This was a brilliant way to see the exact differences between the starches! I'm making a vegan cheese sauce and wanted to see if the tapioca is in fact more stringy than the cornstarch which is easily available where I stay. I'm definitely going to purchase the tapioca starch soon! Thanks
Hi, I wanna ask you what cause modified starch fail to thicken, I'm making a sauce with sugar, salt, gochujang (fermented paste), capsicum and vinegar...
hi, don't different starches have different temperatures in which they gelatinize? Next time, maybe consider temperature :) but thank you so much for the upload!
He boiled all mixtures. 100 degrees centrigrade is beyond gelatinization point of all native starches. I hope he didn't boil them for a ling time since it may also break up starch and decrease viscosity.
hello my friend because you're in chemistry I would like to know is there any way to make transparent starch solution? because I tried to filter it and it doesn't work .thx
Sow how do you make that into plastic whiteout adding anything else? OwO (I mean really! They said it was possible to do with only two ingredients, but people add some chemical stuff to make bio plastic, and that's something I cant do by myself... so how do I make it with only starch, heat and water?)
I want make product clear glue. Can or not in price very cheap . Can or not sir../ And in this clip i want to Recipe and ingredients. Can you give me or not?? Thank Bro
