Learning about Starch Textures: Cook-up and Retrogradation

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).

[@moniquevanzyl8548]

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

[@d_girl]

How did you know I would need this exact video in 9 years?

[@victoriasrais9921]

Thank you so much! Such a useful video! Exactly what I was looking for! :)

[@PercisePerception]

You definitely need to checkout chestnut starch. Amazing video, thank you.

[@psalm18godiven55]

Can you go more into the amylose vs amylopectin content of starches and how it affects gelatinization?

[@michalmacko8089]

Amazing visual & informative reference, thank you!

[@robertcoulson483]

Excellent demo ! Thank you

[@onelily1973]

Thank you so much. This was of great help to me

[@iohioh999]

Thank you so much! I love it!

[@ericpham7773]

Thanks for upload this presentation

[@sebastianmendezb]

Marvelous video. Sadly, you've committed high-treason by filming it vertically.

[@moniquevanzyl8548]

😂

[@jymmihelix]

lmaaaoo

[@horizontbeskrajneinovacije6440]

Thank You...Great video...

[@sabrinawang302]

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!

[@AriesSupertramp]

indeed they do have.

[@heavenlymilano]

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.

[@mikeymike9616]

Great video demo. Which starch is the most stable, and will stay stringing the longest, without separating from water? Thank you.

[@heavenlymilano]

Thank you very much💗

[@TheSeyulae]

Very very very helpful! 😊

[@layasvlog]

Very interesting video 😁👏👏👏

[@ivyzhan1133]

wheat starch?

[@springteen3743]

You didn’t show arrowroot which is the best

[@Tata5758-o2v]

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...

[@icecreamlove84]

Thank you!

[@fezysheikh7805]

Very helpful video thanks for sharing (Y)

[@bibubi4630]

hai.. does resistant starch still remain if we heat it again.. if it remains please explain why..

[@גדאור-ג7ע]

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

[@atiqkhatri-b1e]

what is pH ,and how does it effect?Pl reply any

[@zymoc]

Useful videos

[@devonthomas6298]

how do I contact your company do you have a link?

[@R994X]

Which have the highest retrogradation ? thank among wheat, maize , potato and waxy maize

[@patticarey9016]

The one with the highest amylose content. Definitely not the waxy variants.

[@somas.2657]

good one

[@veravalentinemua397]

Please how to make that waxy rice starch

[@MariuszWelna]

Great

[@queenofsheba1000]

Can make hair gel out of this?

[@hamidreza986]

+queenofsheba1000 u need to use xanthan gum or guar gum

[@amazingpaintball208]

How to make gel from light liquid paraffin or from PEG

[@wild_cub_times]

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?)

[@GsBBoyDan]

Which one is the slipperiest? to use for massage.

[@tansf6304]

Hi, may i know the ratio of starch to water?

[@dangerfront]

+Tan sf If you'd watched the first 30 seconds of the video, you'd know...

[@Tryin2Bnice45]

95% water to 5% starch

[@sadasf3306]

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

[@prototype9000]

Yeah wear gloves don't get any of those deadly starches on your hands

[@MartynDerg]

it's good lab practice to wear gloves. Also prevents contamination