Assertion: starch | /r/HasProperty | cooked
Facets:
Source sentences:
text: When starch is cooked, the digestibility is increased.
text: Final viscosity of native starch pastes is extremely difficult to control on an industrial level because temperatures cannot be adjusted fast enough in a plant setting, making it likely that the starch will be over- or undercooked.
text: When starches are cooked and gelatinized, they take on varying attributes and it is useful to have a basic lexicon for describing their characteristics.
text: Sugars compete with starch for water, so once again, they should be added after the starch has been cooked.
text: Longer cooking times tend to decrease resistant starch, and some foods, such as yams and potatoes, contain more resistant starch after they are cooked and cooled than when they have just finished cooking.
text: Most flavor masking occurs when starches are either underprocessed or undercooked," says Sullivan.