SAUCES 1

Question 1

what are starch granules

Answer 1

plant cell’s unit for storing starch

Question 2

what are some common sources of starches

Answer 2

Cereals (wheat, rice, corn)
* Corn starch is major U.S.
starch source (95%)
* Roots (potatoes, cassava)
* Legumes (beans, peas

Question 3

what are the functions of starches in food products

Answer 3

thickening/gelling agent (main use), sweetener source, edible films

Question 4

how are starches sweetener sources

Answer 4

through dextrose and syrups

Question 5

whats dextrose equivalent

Answer 5

Degree of starch conversion into dextrose is expressed

Question 6

what proportion of starch in US is converted to syrup

Answer 6

over 50%

Question 7

what are the two forms of starches

Answer 7

amylose (linear) and amylopectin (highly branched)

Question 8

what do amount and ratio depend on

Answer 8

plant source / also influence texture

Question 9

what functional characteristics are directly affected by the amylose/amylopectin ratio

Answer 9

viscosity, gelatinization,
solubility, texture, gel stability, retrogradation, shear resistance)

Question 10

what proportion of amylose/amylopectin do waxy starches have

Answer 10

Waxy starches have 100% amylopectin (e.g., Amioca)

Question 11

what do starches with high levels of amylose tend to do

Answer 11

gel

Question 12

what are starches with high levels of amylopectin considered

Answer 12

non-gelling

Question 13

what are the four transformations that starches undergo

Answer 13

gelatinization, gel formation (gelation), retrogradation, dextrinizatioon

Question 14

what determines the degree to which starch transformations occur

Answer 14

Concentration of
amylose/amylopectin

Question 15

what happens to starch molecules and their viscosity, volume, and translucency during gelatinization?

Answer 15

starch molecules expand upon heating in water; viscosity, volume, and translucency of granules ↑

Question 16

what does heat do to hydrogen bonds

Answer 16

causes hydrogen bonds between starch molecules to
weaken

Question 17

what happens to starch granules when water penetrates them

Answer 17

causes them to swell and new hydrogen bonds form between water and starch

Question 18

what do amylose and amylopectin do during gelatinization

Answer 18

amylose migrates out of the granules while amylopectin
hydrogen bonds with water in the granule

Question 19

what does water-binding do to the mixture

Answer 19

makes it thicker

Question 20

whats unique to each starch

Answer 20

temperature of gelatinization, ability to thicken, transluncecy, texture

Question 21

what are the seven factors influencing gelatinization

Answer 21

water, temperature, heating time, stirring, acid, sugar, fat

Question 22

why does water influence gelatinization

Answer 22

need adequate amount available for absorption

Question 23

how does gelatinization occur in warm liquids

Answer 23

granules swell and burst, releasing starch particles into liquid

Question 24

describe difference in gelatinization temps of large and small granules

Answer 24

• Large granules gelatinize at lower temps
• Smaller granules, at higher temps

Question 25

describe gelatinization temp range

Answer 25

• Gelatinization temp range is usually narrow
• Depends on starch type

Question 26

how does heating time impact gelatinization

Answer 26

continued heat will cause granules to break (bonds holding them together weaken)

Question 27

how does stirring impact gelatinization

Answer 27

continued or vigorous stirring will cause granules to rupture prematurely

Question 28

how does acidity impact gelatinizatoin

Answer 28

pH<4.0 weakens ability to thicken, ↓viscosity

Question 29

how does sugar impact gelatinization

Answer 29

competes with starch for available water
* Delay’s onset of gelatinization and ↑required temp

Question 30

how does fat impact gelatinization

Answer 30

delays gelatinization by coating starch molecules
and blocking water absorption