Chapter 9 - Starches

Question 1

Endosperm contain?

Answer 1

Starch

Question 2

Gelatinization

Answer 2

Swelling of starch granules and migration of some amylose into the cooking water

Question 3

Gelatinization process

Answer 3

When heated (~135-150°F), water penetrates causing starch granules to swell and lose their structure
•Amylose leaches out and further thickens

Question 4

Sol phase

Answer 4

•Starch (solid phase) is dispersed in liquid (continuous phase)

Question 5

Gel phase

Answer 5

The longest amylose molecules form stable cross-bonds and trap water within

No longer has flow properties

Question 6

3 ways to prevent lumps

Answer 6

Add flour to cold liquid first, then add to hot liquid with continuous stirring
•Separate the flour with a fat, cook briefly, then add liquid (roux method)
•Separate the starch grains with sugar as in puddings

Question 7

4 factors that affect gelatinization

Answer 7

Temperature

Agitation

Sugar

PH

Question 8

Gelation

Answer 8

Trapping H2O and becoming semi solid

Question 9

Retrograde tin

Answer 9

Bonding between amylose

Question 10

Syneresis

Answer 10

Loss of h2o from gel as it ages

Question 11

4 types of resistant starch

Answer 11

RS1-starch trapped in cells – ground grains, seeds or legumes
•RS2- native starch granules – raw potatoes, bananas
•RS3- crystalline, non-granular- gelatinized and cooled potatoes
•Novelose
•RS4 -chemically modified

Question 12

Main Sources of starch

Answer 12

Barley, corn, oats, rice, wheat