Starches Flashcards
What is gelatin?
A mixture of proteins extracted from the collagen found in the hides, bones, and connective tissue of animals.
Is gelatin complete or an incomplete protein?
Incomplete as it is low in tryptophan.
How does gelatin contribute to gel formation?
Gelation has long protein strands and as the protein molecule are hydrated they begin to form a network by creating cross links.
What bones are preferred for stocks and broth?
Neck and knucklebones because they contain more collagen
What is a stock?
Stock is made from bones and water. No seasoning is used. Splitting open bones helps release more collagen. Stocks are not meant to be eaten on their own.
What is a broth?
A broth can be eaten on their own. Made from meat and bones and is seasoned. More mature meat = more flavor and do not use fatty fish as it can result in oily flavors.
What are the two forms of starch?
Amylose - linear glucose chains and Amylopectin - branched glucose chains. Amylopectin is most prevalent at 75%
Which form of starch results in gelatinization?
More amylose = more gelatinization. High amylopectin = more gummy.
What are pre-gelatinized starches?
Do not have to be heated in water to expand and gel. Already cooked and dried so they absorb water and expand immediately.
When does the cooling phase of amylose begin?
Below 100F
What is retrogradation?
A seepage of water out of aging gel
What is dextrinization?
The breakdown of starch molecules to smaller, sweeter, tasting dextrin molecules in the presence of dry heat. Heat breaks down amylose and amylopectin into shorter chain dextrin.
