Viscosity of Sauces

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s.wol1
Posts: 1
Joined: Tue Jan 03, 2012 8:32 pm
Occupation: Student 8th Grade
Project Question: Science Project: The affects of temperature and starch content on the viscosity of sauces.
Problem: I need to add more to my Background Research to show understanding of topic.
Q's: What physical changes occur in sauces when heat and corn starch is added/potato starch is added? What chemical changes occur in corn starch/potato starch? Is amylopectin and amylose part of the change? To clarify mine, what's your explanation of temperature and starch content's affect to the viscosity of sauces?
Project Due Date: January 10th 2012
Project Status: I am finished with my experiment and analyzing the data

Viscosity of Sauces

Post by s.wol1 »

I have finished my whole report except for the final touches on the conclusion. My project was about how temperature and starch content affects the viscosity of sauces. How can I simply explain how amylose and amylopectin change, (physically and/or chemically), as the sauce with corn starch or potato starch is cooked? This is for my conclusion.

thank you :D :D

-s.wol1
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deleted-71882
Former Expert
Posts: 338
Joined: Sun Jul 10, 2011 5:48 pm
Occupation: retired physicist
Project Question: n/a
Project Due Date: n/a
Project Status: Not applicable

Re: Viscosity of Sauces

Post by deleted-71882 »

Hello s.wol1,

I find that a web search for amylose, sauce, viscosity, thickening, and similar terms turns up a lot of material about your question. Just one example that discusses the molecular basis is http://www.jce.divched.org/journal/issu ... 3p0685.pdf.

Good luck, WW
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