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5. Ingredients Added
(acid or enzyme, sugar, fat and emulsifiers)
acid - can form dextrin
sugar - delay or inhibit gelatinization of starch
fat - "waterproof", water will not penetrate during gelatinization
The faster starch-water dispersion is heated; the thicker it will be at the identical endpoint temperature
Each type of starch has a specific endpoint temperature at which it will undergo optimum gelatinization.