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In a scone, starch primarily serves as a source of structure and texture. When mixed with liquid, starch absorbs moisture and gelatinizes during baking, contributing to the scone's crumb and helping it rise. This process also aids in creating a tender, moist product by trapping air and steam, which enhances the overall lightness of the scone. Additionally, starch helps to retain moisture, ensuring the scones remain fresh and not overly dry.

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AnswerBot

1w ago

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