ShareWhat starches are best for chilled vacuum-packaged sauces?
Quels amidons pour les sauces sous vide réfrigérées ?
Author(s) : LEROY C.
Type of article: Article
Summary
The properties of various native and modified starches were assessed for use in a vacuum-packaged béchamel sauce chilled at 3 deg C for 21 days. Modified starches from waxy corn with low reticulation levels were the most suited for thickening and stabilization of vacuum-packaged sauces.
Details
- Original title: Quels amidons pour les sauces sous vide réfrigérées ?
- Record ID : 1998-0413
- Languages: French
- Source: RIA (Paris) - n. 562
- Publication date: 1996
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