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I believe the digestive enzymes in saliva begin to work on the starch before you even swallow it. if you thicken a soup or sauce with it, use a spoon to taste it, and then add spice or salt to adjust the flavor and stick the same, unwashed spoon back in to check the flavor again- the soup or sauce can rather rapidly thin and lose its 'mouth feel'. Also, over cooking can have the same effect. this effect is more apparent in soups and sauces than it is in thicker pie fillings or puddings.

This has been my experience over the years. 8 years as a chef.

Tapioca flour is more stable, and can be frozen without separating when thawed.

Hope this helps! (not entirely guaranteed)

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11y ago
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6y ago

Saliva contains the enzyme salivary amylase. This enzyme breaks down starch to simple sugars such as maltose and glucose.

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14y ago

they form a ball

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Q: What happens to the cornstarch when it is mixed with saliva?
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