Starch (1/31)

Question 1

What food products can starch be found in?

Answer 1

breads, cereals, grains, potatoes, and other foods

Question 2

What percent of the world’s calories does starch provide?

Answer 2

70-80%

Question 3

Other than starch, what does breads and cereals offer?

Answer 3

vitamins and minerals

Question 4

What part of the plant does starch come from?

Answer 4

seeds, roots, tubers, cereal grains, and legumes

Question 5

What is the storage energy of the plant?

Answer 5

starch

Question 6

T/F: starch is a polysaccharide

Answer 6

true, many glucoses that are chemically bound together

Question 7

What are the two fractions of starch?

Answer 7

amylose and amylopectin

Question 8

What are characteristics of amylose?

Answer 8

long and linear and can thicken or gel

Question 9

What are characteristics of amylopectin?

Answer 9

compact and branched and only thickens

Question 10

What is the difference between a gel and a thick liquid?

Answer 10

gels hold their shape when you leave them alone and thick liquids take the shape of the container they are put in

Question 11

What are examples of native starches?

Answer 11

cornstarch, tapioca, wheat, potato, rice, and arrowroot

Question 12

What are examples of the modified starches?

Answer 12

hydrolyzed (chopped up), cross-linked (stuck together), substituted (new stuff added), and arrowroot

Question 13

What are examples of the somewhere in between starches?

Answer 13

genetically engineered and physically modified (pre-gelatinzed starch, cold water swelling, and heat treated)

Question 14

What is physically modified starch?

Answer 14

instant starch, don’t need to cook for it to think/gel, will absorb cold water, and is useful in “instant pudding”

Question 15

What is hydrolysis or acid-converted starch?

Answer 15

“thin-boiling starch”, low viscosity paste, produces stiff gel, and useful in confectionary industry

Question 16

What is cross-linked or cross-bonded starch?

Answer 16

lower viscosity and increase temp for hydration, resistant to shear or stirring, greater tolerance of heat, and usful for canned soup, spaghetti sauces, and pie fillings

Question 17

What is substitution or stabilization good for?

Answer 17

prevents retrogradation, improves clarity, reduces syneresis, and useful for frozen or refrigerated starch-thickened foods

Question 18

What is syneresis?

Answer 18

when the water comes back out of a gel doe to retrogradation

Question 19

T/F: resistant starch is not digested by human body

Answer 19

true

Question 20

What are the four main types of resistant starch?

Answer 20

RS1, RS2, RS3, RS4

Question 21

What happens when you cook starch granules?

Answer 21

changes in the starch structure

Question 22

What happens when you cook starch with dry heat?

Answer 22

starch becomes more soluble, reduces the thickening ability, dextrinization, and brown/nutty/toasted flavor develops

Question 23

What are examples of dry heat?

Answer 23

brown roux and espagnole sauce. a higher proportion of starch to liquid is needed

Question 24

What happens when you cook starch with moist heat?

Answer 24

starch granules are insoluble in cold water, colloidal dispersion produced with heating, starch paste forms

Question 25

What happens when starch is heated with moisture?

Answer 25

the granules absorb the water and change shape

Question 26

What is gelatinization?

Answer 26

with heat, starch granules absorb water and swell which increases viscosity and increases translucency

Question 27

What is gelation?

Answer 27

when something, anything, forms a gel

Question 28

T/F: retrogradation is a fast process

Answer 28

false, happens to starch gels over time

Question 29

What happens during retrogradation?

Answer 29

starch gels reorganize, losing water and becoming dense

Question 30

What are the factors affecting starch pastes?

Answer 30

temperature and time of heating, agitation or stirring, acidity (pH), addition of sugar or fats & proteins

Question 31

What is a roux?

Answer 31

starch + fat + heat and cook till thick and smooth and add liquid to hot roux

Question 32

What is a slurry?

Answer 32

starch + cold water and mix until smooth and add slurry to hot liquid

Question 33

What mother sauces can be thickened with starch?

Answer 33

bechamel, veloute, espagnole

Question 34

What mother sauces may be thickened with starch?

Answer 34

tomato

Question 35

What mother sauces are thickened with an emulsion?

Answer 35

hollandaise

Question 36

What do cream soups use for flavoring?

Answer 36

mirepoix

Question 37

What are cream soups thickened with?

Answer 37

starch (roux or slurry), cream, pureed starchy vegetables

Question 38

What are typical starch choices for starch thickened desserts?

Answer 38

corn starch (clear and glossy), flour, and tapioca

Question 39

How are starch-thickened desserts made?

Answer 39

by separating starch by mixing with sugar then cold liquid and then cook starch mixture before adding eggs

Question 40

How do we do microwave cooking of starch?

Answer 40

best for small batches and stop microwaving and stir in (approximately once every 1 minute)