cereals Flashcards
any grain that is used for food.
cereal
Factors Affecting Starch Paste Viscosity and Starch Gel Strength
- stress or other factor
- kind and amount of starch
- heating rate
- endpoint temperature
- cooling and storage conditions
- ingredients added
This is a gelatinized cornstarch
dispersion that is likely to break; the granules broke apart due to stirring.
stirring amount and type
Certain type of starch will influence the characteristics of the starch paste viscosity
and gel strength.
kind and amount of starch
The faster starch-water dispersion is heated; the thicker it will be at the identical endpoint temperature.
heating rate
- Each type of starch has a specific endpoint temperature at which it will undergo optimum gelatinization.
- Incompletely gelatinized starch will not attain optimum starch paste viscosity or gel strength.
➢ Over gelatinization results in decreased starch paste
viscosity and gel strength because the swollen
granules fragmented with stirring and/or imploded
endpoint temperature
➢If cooled too fast, the amylose will not have time to form the vital micelles necessary for the three dimensional structure.
cooling and storage conditions
➢acid, enzyme, sugar, fat and
emulsifiers
➢addition of acid or enzyme can also cause dextrinization (the process of forming dextrins).
ingredients added
This problem is usually encountered when using acid or acid ingredients such
as lemon or vinegar.
thinning of gel
results if there is too much liquid in relation
to the starch.
weak gel
due to loss of water from the
starch and protein
molecules near the surface
of the mixture.
skin formation
This can be avoided by
temperature control and
constant stirring so the starch
granules do not settle at the
bottom of the cooking pan.
scorching
This is due to ungelatinized
starch.
raw starch flavour
al dente meaning…
to the tooth
