These results when there is too much liquid in relation to the starch.

This problem can be reduced by covering the container of the starch gel with a waterproof cover. 

This can be avoided by temperature control and constant stirring, so the starch granules do not settle at the bottom of the cooking pan.

This is due to ungelatinized starch.

The amount of stirring and the type of starch affects the starch viscosity and gel strength.

Adding fat and surfactants will repel water or liquid to avoid further starch absorption of liquid.

Acid affects the gel strength of starch mixtures.

Pasta should be cooked “al dente” or “to the tooth”

The greater the amount of amylopectin the less viscous the starch.