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The consistency of starch-milk puddings. II.—Influence of cooking and cooling conditions etc. and type of starch

✍ Scribed by R. Rutgers

Publisher
John Wiley and Sons
Year
1958
Tongue
English
Weight
616 KB
Volume
9
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

The consistency of starch‐milk puddings is discussed with reference to the cooking temperatures of the puddings, composition of the cooking liquid, cooling conditions after cooking, temperature of storage, and sterilization. The effects of the concentration of maize starch and the use of starches other than maize are also examined.

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