STARCH Flashcards
1
Q
What is RETROGRADATION?
A
When starch starts to shrink & loose moisture
- After freezing & refrigerating
2
Q
What is SYNERESIS?
A
The loss of water from a gel
- Protein molecules shrink releasing water which produces pockets of water in a baked product
- EG FILLINGS!
3
Q
Starch content of POTATO?
A
- 20% AMYLOSE
- 80% AMYLOPECTIN
4
Q
Starch content of WAXY CORN?
A
- 0% AMYLOSE
- 100% AMYLOPECTIN
5
Q
What are MODIFIED STARCHES?
A
- Altered to have desirable characteristics
- Thicken without heat
- Used for low fat versions of traditionally fatty foods
- Added to forze products to prevent dripping
- Lump free deserts = convenient
6
Q
What are PRE - GELATINISED STARCHES?
A
- Instantly thickens
- Just add water
- Gravy granules
