On Food and Cooking

long enough to be softened. Because tapioca
keeps well in the ground and is processed into
starch within days of harvest, it doesn’t
develop the strong aromas found in wheat and
corn starches or in potato starch, which is
typically extracted from long-stored, second-
quality tubers. Tapioca starch is especially
prized for its neutral flavor.

Properties  of  Some    Common  Thickening

Starches    Cooked  in  Water

Gelation

Temperature

Maximum

Thickness

Wheat126–185ºF  52–85ºC+

Corn144–180ºF   62–80ºC++

Potato136–150ºF 58–65ºC+++++

Tapioca126–150ºF    52–65ºC+++

Arrowroot140–187ºF  60–86ºC+++

Consistency Stability   to  Prolonged

Cooking