Question
chemically speaking what makes tapioca flower-based gels more chewy than other starch-based thicking gelling agents? i am aware of the amylose to amylopectin ratio but
chemically speaking what makes tapioca flower-based gels more chewy than other starch-based thicking gelling agents? i am aware of the amylose to amylopectin ratio but dont understand why tapioca and tings like arrowroot have such vastly difrent textures dispite the slight varability in those ratios... please explain
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General Chemistry
Authors: Darrell Ebbing, Steven D. Gammon
9th edition
978-0618857487, 618857486, 143904399X , 978-1439043998
