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Examples
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The industrial version of roux making to make a starch more dispersable and stable to cooling is called dextrinization, and involves heating dry starch together with some dilute acid or alkali to 375°F/190°C.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The industrial version of roux making to make a starch more dispersable and stable to cooling is called dextrinization, and involves heating dry starch together with some dilute acid or alkali to 375°F/190°C.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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