What is arrowroot?
It is the starch extracted from the root of the original Maranta arundinacea of South America (not to be confused with the Brazilian arrowroot which is tapioca starch, or the Japanese Maranta starch that is kuzu or kudzu).
It is odorless and tasteless and easily digestible, compared to other starches has a lower glycemic index and does not have the typical taste of raw.
|Arrowroot to thicken|
|To express its maximum potential as a thickener it is necessary:
|If it is used to replace cornstarch, the ratios must be changed to 1: 1.|
|Inserted into a recipe with a 5% and 7% trail ratio on liquid ingredients gives a structure similar to a mayonnaise indicated for:
|Inserted into a recipe with a proportion of between 7% and 12% on liquid ingredients and then cooled in the fridge, its texture becomes more solid for:
|Thickens the products to which it is added making it transparent.|
|Its thickening power is not reduced by the acidic ingredients.|
|Must not be used with dairy products because it could cause coagulation.|
|Can withstand moderate heat but unties and loses its ability to bind / thicken to long cooking and high temperatures.|
|Can be frozen and thawed because it prevents ice crystal formation.|
|Arrowroot in the dough|
|Combined with flour in baked dough improves friability, but as all starches have a high glycemic index, it is advisable not to exceed 20% of the weight of the flour.|