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

"Meryl" > wrote in message
oups.com...

> 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:

<snip>

I suggest you consult Harold McGee's _On Food and Cooking_ -- he goes very
much into the chemistry of cooking.

-j

In article .com>,
"Meryl" > wrote:

> 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:
(snip)
> Thanks so much,
> Meryl

Have you asked at sci.bio.food-science?
--
-Barb, <http://www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

J,

I'll try and locate a copy of this book. Thanks very much for the tip.

Melba,

I'll try posting there but first I'm going to do try the book idea
(above).

Thanks
Meryl

"Meryl" > wrote in
oups.com:

> Melba,
>
> I'll try posting there but first I'm going to do try the book idea
> (above).
>
> Thanks
> Meryl
>
>

google is your friend

http://food.oregonstate.edu/learn/starch.html

http://www.library.ubc.ca/ereserve/h...ual/page46.htm

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban