Hi all,

I had posted a similar post a while back. I think I was hoping for a
chemistry-type response so I didn't get much feedback. Anyway, I'm
rephrasing my question a bit so maybe someone can help:

During the early part of making a roux one tries to get rid of the
starchy taste in the flour. I have always assumed it was dextrinization
which did that. But as I think about it, dextrinization is never
complete unless you make a dark roux. So I am wondering.... Is there
some other chemical process besides dextrinization which removes the
starchy taste from roux or is the partial-dextrinization producing
enough flavor to mask the flavors of remaining starch which hasn't
undergone dextrinization?

Thanks so much,

Meryl