FAQ		| Educ.& Training Serv. | Glossary | References | Image Pages | Faq to Top Site Sponsor to Top College of Health and Human Sciences, Oregon State University Dedicated to improving the lives, health, and environment of individuals, families and communities. What effect did browning the flour have on its thickening ability? to Top Browning of flour will generally decrease the viscosity, the thickening ability of flour. This decrease is caused by heat dextrinization. The hydrolysis of the glucose polymers causes the partial break-up of the granule. If you don't have swollen granules upon gelatinization you don't have viscosity. The actual polarity of the glucose polymers is not enough. Heat dextrinization and browning is not the exception. We primarily see this occur in the production of gravy. There it often has a double whammy in that flour is frequently put in with fat or meat drippings and heated until it begins to turn brown. Once brown the liquid [milk or water] is added and continued to heat and some gelatinization will occur. The browner the fat/flour mixture, the thinner it will be. The double whammy is the dry heat dextrinization and the presence of fat. to Top Updated: Wednesday, April 21, 2010.
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