Making Chocolate Pudding - Lab Report Example

There are scientific principles for chocolate pudding. Chocolate entails swelling up of starch with water in order to become gelatinized them in presence. Gelatinization solely occurs in the presence of two main factors namely water and heat. Different starches gel at diverse temperatures thus making them possess diverse textures when gelled. During the lab, I learned the process of developing chocolate budding via gelatinization process, which makes flour and all the starch granules to separate with cold either liquid or corresponding fats prior to their incorporation into the sauce.

Excess starch and insufficient water make flour-based sauces to thicken gradually on cooling thus making then thicker. Higher temperature normally maximizes thickening and flour and starch commence thickening at 150F. Too thin starch results when the sauce is not boiled and simmered properly. Moreover, it is developed from little starch and liquid, which is whisked constantly to ensure proper simmering process. From chocolate pudding development experiment I learned that too starch or flour coupled with inadequate water results thicker chocolate pudding.

Moreover, high and adequate temperature aids in maximizing of thickening since it facilitates boiling and simmering. Starch granules neither are nor separated when concurrently put in both water and heat. .