Starch Flashcards
Which compound in starch is responsible for gelation in cooled, cooked pastes?
amylose
Examples of starches high in amylopectin
corn, rice and sourhum
Which starch has the greatest thickening ability? least?
Potato; wheat
What effect does a flour with a high protein content have on thickening?
Diminishing
Define gelatinization
The swelling that occurs when starch is heated in water close to the boiling point
What is the role of sugar in gelatinization?
- Increases translucency
- Reduces viscosity
- Reduces gel strength
When cooking a gelled product, why should an acid be added after cooking?
Acids breakdown starch which will yield a runny product.
What is retrogradation?
gradual increase in crystalline aggregates in starch gels during storage, the result of amylose molecules rearranging in an orderly fashion. Gives paste a gritty texture
Define modified starches
Starch that has been altered from its native state by either physical or chemical means
Define Dextrnization
hydrolytic breakdown of starch effected by intesnse dry heat
How can lumps be prevented in starch pastes?
Mix starch with fat, cold liquid ans sugar
How to get a shiny translucent white sauce?
use cornstarch
Give an example of a thick white sauce
souffle
