What are baking and pasting?

"Baking" and "pasting" are terms related to starch. Let's break down each term:

Baking:

* This refers to the process of heating starch granules in a dry environment.

* During baking, the water inside the starch granules evaporates, causing the granules to swell and burst. This process is called gelatinization.

* Gelatinized starch becomes thicker and more viscous, contributing to the texture and stability of baked goods.

* Examples of baked starches include:

* Flour used in bread, cakes, and pastries.

* Cornstarch used as a thickener in sauces and gravies.

Pasting:

* This refers to heating starch granules in a wet environment.

* The water penetrates the starch granules, causing them to swell and form a paste.

* This process is also called gelatinization, but the result is a more viscous and cohesive paste compared to baked starches.

* Pasting is often used to create thick sauces, soups, and puddings.

* Examples of pasted starches include:

* Cornstarch used as a thickener in sauces.

* Potato starch used in some desserts and sauces.

Key Differences:

* Environment: Baking occurs in a dry environment, while pasting occurs in a wet environment.

* Texture: Baked starches have a less viscous texture, while pasted starches have a more viscous and cohesive texture.

* Applications: Baked starches are commonly used in baked goods, while pasted starches are used for thickening liquids.

In summary: both baking and pasting involve heating starch granules and causing them to gelatinize. However, the environment and resulting texture differ significantly.