Description
Starch granules in flour swell and gelatinize while fat acts as a heat transfer medium, creating a stable thickening agent.
Technical
Amylose and amylopectin in wheat flour undergo gelatinization at 60-80°C, while Maillard reactions (140-165°C) and caramelization (170-190°C) develop flavor compounds. The fat coats flour particles to prevent lump formation.
Culinary Significance
Provides viscosity control for sauces and soups while contributing nutty, toasted flavors. The cooking duration determines color and flavor intensity from pale (delicate) to dark (robust).
Science
Primary Reaction
Maillard Reaction
Parameters
Temperature
160°C optimal
120°C to 190°C range
Varies by desired color stage
Time
5-7 minutes for blond roux
2 minutes – 45 minutes
Dark roux requires constant stirring
Equipment
