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Definition
| in breads, cereals, grains, potatoes, and other foods – provides 70-80% of the world’s calories |
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Term
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Definition
Starch is a polysaccharide.
Polysaccharide is made up of hundreds or thousands of glucose molecules.
(Polysaccharide – a complex carbohydrate.)
(Glucose – a monosaccharide or simple sugar.) |
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| Two starch fractions (types) |
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Definition
1. Amylose- linear fraction
Long, chainlike molecule
Gelling characteristics
2. Amylopectin
Branched, bushy structure
Thickening / cohesion properties |
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Definition
| Colloidal dispersion that shows some rigidity and holds shape |
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Definition
| Intermediate between small particles in solution and large particles in suspension |
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| Substitution or stabilization (modified starch) |
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Definition
Prevents retrogradation
Improves clarity
Reduces syneresis
Useful for frozen or refrigerated starch-thickened foods
i.e. “clear gel” starch |
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Term
| Physically modified- instant starch (modified starch) |
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Definition
Will absorb cold water
Useful in “instant” pudding |
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Term
| Effect of dry heat on starch |
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Definition
Starch becomes more soluble
Reduced thickening ability
Dextrinization
Brown, nutty, toasted flavor develops
Examples
Brown roux and Espagnole sauce
A higher proportion of starch to liquid is needed |
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Term
| Effect of moist heat on starch |
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Definition
Starch granules insoluble in cold water
Colloidal dispersion produced with heating
Starch paste |
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Term
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Definition
Sum of changes that occur in the first stages of heating starch granules in a moist environment.
With heat, starch granules absorb water and swell
Increased viscosity and increased translucency |
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Definition
| Occurs with cooling of a starch |
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Term
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Definition
Occurs with standing after gel formation
Amylose molecules associate more closely
Gel network shrinks
Syneresis
Forms a crystalline order |
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Term
Factors affecting starch pastes:
Temperature and time of cooking |
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Definition
Temperature and time of heating
Thicker if cooked quickly
If undercooked
-Raw starch flavor
-Less smooth and silky |
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Term
Factors affecting starch pastes:
Agitation or stirring |
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Definition
Stirring desirable to disperse starch
If excessive – starch granules may rupture
-Slick and pasty mouthfeel |
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Term
Factors affecting starch pastes:
Acidity |
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Definition
May cause fragmentation and hydrolysis
Decrease of thickening power
Add acid late in cooking process
i.e. lemon pie |
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Term
Factors affecting starch pastes:
Addition of other ingredients |
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Definition
Sugar
-Raises temperature of gelatinization
-May decrease viscosity
Fats and proteins
-Delay hydration of starch
-Lowers rate of viscosity development |
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Term
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Definition
Thickened with starch
-Béchamel
-Velouté
-Espagnole
May be thickened with starch
-Tomato
Thickened with an emulsion
-Hollandaise |
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Term
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Definition
Resistance to flow; increase in thickness or consistency
(When starch granules absorb water and swell) |
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Term
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Definition
| Chemical reaction in which a molecular linkage is broken and a molecule of water is utilized. In starch, this occurs to produce glucose in which water is a necessary component of the reaction. |
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Definition
| Breakdown of starch molecules to dextrins by use of dry heat |
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Definition
| A thickening agent made by heating a blend of fat and flour |
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