About: Tapioca sticks   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Commercially, the starch is processed into several forms: powder, fine or coarse flakes or meal, rectangular sticks. Flakes, sticks, and pearls must be soaked well before cooking, to rehydrate them; they will easily absorb water equal to twice their volume, becoming leathery and swollen. All these products traditionally are white, but sticks and pearls may be colored. The oldest and most common color is brown, but pastel colors are now available. In all its forms tapioca starch is opaque before cooking; and become translucent when cooked.

AttributesValues
rdfs:label
  • Tapioca sticks
rdfs:comment
  • Commercially, the starch is processed into several forms: powder, fine or coarse flakes or meal, rectangular sticks. Flakes, sticks, and pearls must be soaked well before cooking, to rehydrate them; they will easily absorb water equal to twice their volume, becoming leathery and swollen. All these products traditionally are white, but sticks and pearls may be colored. The oldest and most common color is brown, but pastel colors are now available. In all its forms tapioca starch is opaque before cooking; and become translucent when cooked.
dcterms:subject
abstract
  • Commercially, the starch is processed into several forms: powder, fine or coarse flakes or meal, rectangular sticks. Flakes, sticks, and pearls must be soaked well before cooking, to rehydrate them; they will easily absorb water equal to twice their volume, becoming leathery and swollen. All these products traditionally are white, but sticks and pearls may be colored. The oldest and most common color is brown, but pastel colors are now available. In all its forms tapioca starch is opaque before cooking; and become translucent when cooked.
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