Ingredients used in Preparing Starch and Cereal Dishes Flashcards
it is the starch extracted from corn grains that is ground into a fine powder
cornstarch
where is the starch obtained from?
endosperm of the corn kernel
what is cornstarch made of?
corn and only contains carbohydrates (no protein)
what is a more efficient thickener than wheat flour?
cornstarch
7 Problems with using Cornstarch
too little liquid
too much sugar
too much fat
too much acid
too much stirring
excessive cooking
freezing
it is a powder made from grinding wheat, making it usable for human consumption
wheat flour
it is an essential ingredient in bread, cakes, cookies, and most baked goods.
wheat flour
the 3 ingredients that are mainly from roots and tubers
tapioca, potato starch, arrowroot
it is a starch extracted from cassava root
tapioca
it is a dried product and usually sold as white flour, flakes, or pearls
tapioca
uses of tapioca
- gluten and grain-free bread
- flatbread
- puddings and desserts
- thickener
- binding agent
it is the extracted starch from potatoes
potato starch
uses of potato starch
thickening agents
gluten free alternative to flour
frying food
it is made from whole potatoes and can be raw or cooked
potato flour
a very fine white powder starch that is similar in texture to cornstarch
potato starch
it is a starchy vegetable that people use as a thickener in desserts and baked goods
arrowroot
it is a low glycemic food
arrowroot
uses of arrowroot
thickening and gelling in food
edible and biodegradable films and food packaging
cosmetics and natural deodorants
classifications of starch
native or natural starch
modified starch
purified starch
refers to the starches as originally derived from its plant source
native or natural starch
starches that have been altered to physically or chemically
modifed starch
may be separated from grains and tubers by a process called wet milling
purified starch
it is a long chain-like molecule, sometime called linear fraction
amylose
has a highly branched, brushy type of structure, very different from the long, string-like molecules of Amylose
amylopectin
5 starch properties and reactions
- gelatinization
- viscosity
- retrogadation
- syneresis
- dextrinization
- hydrolysis
the sum of the changes that occur in the first stages of heating starch granules in a moist environment
gelatinization
the resistance to flow increase in thickness or consistency
viscosity
the process in which starch molecules particularly the amylose fraction, re-associate or bond together in an ordered structure
retrogadation
oozing of liquid from gel when cut and allowed to stand
syneresis
it is the process of forming dextrin
dextrinization
it is what starches undergo during cooking
hydrolysis
