What You Need to Know
Amylose and amylopectin in wheat flour undergo gelatinization at 60-80°C, while Maillard reactions (140-165°C) and caramelization (170-190°C) develop flavor compounds. The fat coats flour particles to prevent lump formation.
Provides viscosity control for sauces and soups while contributing nutty, toasted flavors. The cooking duration determines color and flavor intensity from pale (delicate) to dark (robust).
Key Parameters
Temperature
160°C
120°C - 190°C
Time
5-7 minutes for blond roux
2 minutes - 45 minutes
Equipment
Heavy-bottomed saucepanFlat wooden spatulaWhisk
Steps
- 1.
Béchamel (France): White roux provides neutral thickening base
- 2.
Gumbo (Louisiana, USA): Dark roux contributes color and nutty flavor
- 3.
Mornay sauce (Switzerland): Blond roux allows cheese incorporation without breaking
The Science
Primary Reaction
Maillard Reaction