Answer:
In order to lose all the "thickening" you would have to heat your flour to an "almost complety burn" stage.
I have tried, toasting the flour does not change the thickening properties.
The change occurs to an untasty, totally burned, stage.
Explanation:
Browning the flour causes it to lose more than half of its thickening power compared to a white roux.
If the flour is very browned you might be losing as much as 80% of the flour's ability to thicken the sauce.
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Answers & Comments
Answer:
In order to lose all the "thickening" you would have to heat your flour to an "almost complety burn" stage.
I have tried, toasting the flour does not change the thickening properties.
The change occurs to an untasty, totally burned, stage.
Explanation:
Browning the flour causes it to lose more than half of its thickening power compared to a white roux.
If the flour is very browned you might be losing as much as 80% of the flour's ability to thicken the sauce.