- To summarise your findings, consider the
following:
- Which gel spreads least?
- Which gel spreads the most?
Which flours should be used in each of these recipes? Order the flours so that they match the correct image
- Expand this Investigation with other flours
– such as potato, or rice. What other flours
can you think of?
- Carry out the investigation and record the
temperature at which each starch thickens – are
the temperatures the same or do they vary?
- In your own words, explain why the sauce
needs to be heated to form a gel
