cookedstarch

Cooked starch refers to starch that has been heated with water until the starch granules gelatinize. During gelatinization, granules absorb water, swell, and lose their crystalline structure. Molecules such as amylose and amylopectin begin to diffuse out, increasing the mixture’s viscosity and producing a translucent, thickened liquid.

Starch comes from many sources, including corn, wheat, potato, tapioca (cassava), and rice. Each type has a characteristic gelatinization temperature and thickening behavior, which influences cooking time and texture. In cooking, starch is commonly dispersed in cold liquid to form a slurry before heating, or mixed directly into hot liquids and stirred to prevent lumps. As heat continues, the mixture thickens and may form a gel when cooled.

Applications and texture: Cooked starch is a primary thickener in sauces, gravies, soups, custards, and puddings. Texture depends on the starch type, concentration, and heating duration. Overheating or excessive shear can break down the paste, thinning the mixture. Upon cooling, most starch pastes set into a gel; some can exhibit syneresis, where water separates from the gel.

Nutrition and processing notes: Cooking starch increases its digestibility, as heat makes starch more accessible to enzymes. Cooling after gelatinization can produce resistant starch in some cases. In food processing, modified starches are used to tailor texture, stability, and performance under freezing or high heat.