starch Flashcards
a carbohydrate stored as granules in the leucoplasts of plant cells.
starch
Common Source of
Manufactured Food Starch
- corn
- potato
- tapioca (cassava)
refers to the starches as
originally derived from its plant source.
native/natural starch
are starches that have been
altered physically or chemically, to modify one or more
of its key chemicals and/or physical property.
modified starch
may be separated from grains and
tubers by a process called wet milling. This procedure
employs various techniques of grinding, screening, and
centrifuging to separate the starch from fiber, oil, and
protein.
purified starch
a long chain-like molecule, sometimes
called the linear fraction, and is produced
by linking together 500 to 2, 000 glucose
molecules.
amylose
is rigid to a certain degree and holds
a shape when molded.
gel
has a highly branched, bushy type
of structure, very different from the long,
string-like molecules of amylose.
amylopectin
The basic building unit for amylose and
amylopectin is called…
glucose
are
contributed by amylopectin when a starch
mixture is cooked in the presence of water, but
this fraction does not produce a gel.
cohension or thickening properties
In the storage areas of plants, notably
the seeds and roots, molecules of
starch are deposited in tiny, organized
units called…
granules
Amylose and amylopectin molecules
are placed together in tightly packed
stratified layers formed around a
central spot in the granule called the…
hilum
swelling of
granules as water is absorbed and disruption of
the organized granule structure.
gelatinization
thickness or consistency.
viscosity
Different Sweeteners Added to
Starch Gel Preparation:
- honey
- molasses
- granulated sugar
is the process in which starch molecules,
particularly the amylose fraction, re-associate or bond
together in an ordered structure after disruption by
gelatinization; ultimately a crystalline order appears.
retrogradation
Oozing of liquid from gel when cut and allowed to stand (e.g. jelly or baked custard). The oozing of liquid from a rigid gel; sometimes called weeping.
syneresis
It is the process of forming dextrin.Dextrins – are partially hydrolyzed starches that are
prepared by dry roasting. In home kitchens, dextrinization is achieved by toasting flour for polvoron, rice flour for kare-kare sauce, and bread slices for
breakfast.
dextrinization
Starches undergo…during
cooking or processing and during storage of food
where a chemical reaction in which a molecular
linkage is broken and a molecule of water is utilized.
hydrolysis
functional properties of starches:
- Thickening Agent
- Binding Agent
- Stabilizing Agent
- Gelling Agent
- Diluent
- Moisture-retaining Agent
- Coating and Dusting
- Coloring
starch products:
- Alimentary Paste
- Noodles
