{"id":634,"date":"2019-06-13T22:49:53","date_gmt":"2019-06-13T22:49:53","guid":{"rendered":"https:\/\/opentextbc.ca\/ingredients\/part\/thickening-agents\/"},"modified":"2019-06-17T18:34:01","modified_gmt":"2019-06-17T18:34:01","slug":"thickening-agents","status":"publish","type":"part","link":"https:\/\/opentextbc.ca\/ingredients\/part\/thickening-agents\/","title":{"raw":"Thickening Agents","rendered":"Thickening Agents"},"content":{"raw":"<div class=\"textbox textbox--learning-objectives\"><header class=\"textbox__header\">\r\n<p class=\"textbox__title\">Learning Objectives<\/p>\r\n\r\n<\/header>\r\n<div class=\"textbox__content\">\r\n<ul>\r\n \t<li>Identify and describe thickening agents used in the food service industry<\/li>\r\n \t<li>Describe the production and properties of thickening agents<\/li>\r\n \t<li>Describe the function of thickening agents in baking<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\r\nTwo types of thickening agents are recognized: starches and gums. Most thickening agents are of vegetable origin; the only exception is gelatin. All the starches are products of the land; some of the gums are of marine origin.\r\n\r\nBakers use thickening agents primarily to:\r\n<ul>\r\n \t<li>Make fillings easier to handle and bake<\/li>\r\n \t<li>Firm up products to enable them to be served easily<\/li>\r\n \t<li>Provide a glossy \u201cskin\u201d to improve finish and reduce drying<\/li>\r\n<\/ul>","rendered":"<div class=\"textbox textbox--learning-objectives\">\n<header class=\"textbox__header\">\n<p class=\"textbox__title\">Learning Objectives<\/p>\n<\/header>\n<div class=\"textbox__content\">\n<ul>\n<li>Identify and describe thickening agents used in the food service industry<\/li>\n<li>Describe the production and properties of thickening agents<\/li>\n<li>Describe the function of thickening agents in baking<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<p>Two types of thickening agents are recognized: starches and gums. Most thickening agents are of vegetable origin; the only exception is gelatin. All the starches are products of the land; some of the gums are of marine origin.<\/p>\n<p>Bakers use thickening agents primarily to:<\/p>\n<ul>\n<li>Make fillings easier to handle and bake<\/li>\n<li>Firm up products to enable them to be served easily<\/li>\n<li>Provide a glossy \u201cskin\u201d to improve finish and reduce drying<\/li>\n<\/ul>\n","protected":false},"parent":0,"menu_order":9,"template":"","meta":{"pb_part_invisible":false,"pb_part_invisible_string":""},"contributor":[],"license":[],"class_list":["post-634","part","type-part","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts\/634","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts"}],"about":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/types\/part"}],"version-history":[{"count":1,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts\/634\/revisions"}],"predecessor-version":[{"id":821,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts\/634\/revisions\/821"}],"wp:attachment":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/media?parent=634"}],"wp:term":[{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/contributor?post=634"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/license?post=634"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}