The viscosity of the boiled starch is controlled to a great extent by the amount to which the surface of the granule is dissolved. This in turn is affected by the recipe, the degree of mechanical mixing, the temperature and time of boiling.

• 淀粉浆液的粘度在很大程度上由颗粒表面的溶解程度决定,而这种溶解程度又受到配方、机械搅拌程度、上浆温度、煮浆时间的影响。