starch and cereal Flashcards
difference between amylose and amylopectin?
Amylose, due to its linear structure, forms a strong gel when cooled after cooking and produces a gelatinous texture. In contrast, amylopectin, with its highly branched structure, contributes to a more thickened but less stable gel, leading to a softer and more spreadable texture.
the sum of changes that occur in the first stages of heating starch granules in a moist environment
gelatinization
the resistance to flow, increase in thickness or consistency
viscosity
the process in which starch molecules, particularly the amylose fraction, re-associate or bond together in an ordered structure
retrogadation
oozing of liquid from gel when cut and allowed to stand
syneresis
the process of forming dextrin
dextrinization
_ are partially hydrolyzed starches that are prepared by dry roasting
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
propertie of starch
acts as thickeners in gravies
moisture retainer
gel forming agents
flavor carriers
pasta should be cooked _ or “to the tooth”
al dente
pasta shapes with holes or ridges like wagon wheels or rotini are perfect for _ sauces
chunkier
thin, delicate pastas like angel hair or vermicelli are better served with _ sauces
light and thin
thicker pasta shapes like fettuccine work well with _ sauces
heavier
very small pasta shapes like alphabet shapes are good for _
soups
these pastas require 10 minutes to cook al dente
linguine
rigatoni
spaghetti
ziti
