Starches are used in cooking to thicken liquids. Some of these starches come from grains, while others are from roots and tubers. They vary in how quickly they thicken, the quality of the thickening, and the taste that results. Root starches are larger-grained starches than those from whole grains. They gelatinize at lower temperatures and result in a more translucent sauce than those thickened with flour. Also, the root starches do not contribute any flavor to the sauces created.
