What is the starch in baking that does not need heating or cooking?

• A. Cornstarch
• B. Rice Starch
• C. Potato Starch
• D. Arrowroot (Pre Gelatinized)

Answer: (D)

Arrowroot that has been pre-gelatinized is designed to thicken without cooking. Gelatinization is the process starch granules go through when heated with water, which makes the mixture thicken. Most starches used in baking—such as cornstarch, rice starch, and potato starch—rely on that heat-activated gelatinization, so they need heat to thicken. Pre-gelatinized arrowroot has already undergone that change, so it hydrates and thickens a cold liquid or a batter without needing heat. This makes it handy for instant fillings or cold desserts where you don’t want to apply heat. If arrowroot isn’t pre-gelatinized, it behaves like other starches and would still need heating to thicken.