Starches and Sauces

Question 1

Starch is a repeating unit of what?

Answer 1

Glucose

Question 2

Our diet is composed of what percentage of starch?

Answer 2

55-65%

Question 3

What is the major source of starch in the U.S.?

Answer 3

Corn

Question 4

What is the primary function of starch?

Answer 4

Thickens food

Question 5

What are some other functions of starch?

Answer 5

Stabilizers (aids emulsification)
Binds to water or fat
Adds texture

Question 6

Where does starch come from?

Answer 6

Starch granulues

Question 7

What two fractions make up starch>

Answer 7

Amylose and Amylopectin

Question 8

Describe a starch granule

Answer 8

1. It has orderly arrangement.
2. Interactions via H-bonding (between amylose and amylopectin). Intermolecular hydrogen bonding
3. Has birefringence properties.

Question 9

What are the four types of starch processes?

Answer 9

1. Gelatinization
2. Gelation
3. Retrogradation
4. Dextrinization

Question 10

What is gelatinization?

Answer 10

The process by which starch granules swell to form a paste when heated in water.

or another definition

The swelling and consequent thickening of starch granules when heated in water.

Question 11

Describe starch granules in cold water.

Answer 11

Slurry or coarse suspension.

Question 12

What happens if the starch granules are heated in water?

Answer 12

The heat breaks the h-bonding between amylose and amylopectin.

This allows for water to move inside the granule, causing it to swell.

Question 13

When do you know gelatinization is taking place?

Answer 13

When the property of birefringence is lose.

Question 14

What happens to the starch as it swells?

Answer 14

The mixture becomes thicker and forms a starch paste.

Question 15

A fluid start paste is a _______, as it cools it forms a ______.

Answer 15

Sol

Gel

Question 16

Can all starches form gels?

Answer 16

No.

Question 17

What has to take place before gelatin is formed?

Answer 17

Gelatinization.

Question 18

What does gelatin depend on?

Answer 18

It is dependent on the amount of amylose present.

Question 19

What common starch is used to form gels?

Answer 19

Cornstarch.

Question 20

What kind of starches are bad at forming gels?

Answer 20

Waxy starches do not form gels. They form thick starch pastes because they are 100% amylopectin in composition.

Question 21

When does retrogradation take place?

Answer 21

As starch ages.

Question 22

What is retrogradation?

Answer 22

It is when amylose molecule get close together, squeezing out the trapped water.

Results in synersis.

Question 23

What is dextrinization? How does it occur?

Answer 23

It is the breakdown of starch molecules. This is happen under dry heat.

Question 24

What are the seven factors that can affect gelatinization?

Answer 24

1. Water
2. Temperature
3. Timing
4. Agitation
5. Acid
6. Sugar
7. Fat or Protein

Question 25

How does water affect gelatinization?

Answer 25

You need a sufficient amount of water.

Question 26

How can temperature affect gelatinization?

Answer 26

The temperature is dependent on the starch type.

Question 27

How can timing affect gelatinization?

Answer 27

If you heat the starch paste past the point of gelatinization -> starch granules implode or the starch paste things.

Question 28

How can agitation affect gelatinization?

Answer 28

Stirring at first is critical. It creates a homogenous mixture. Stirring too much can lead to thin starch paste or it will break up the starch granules.

Question 29

What can acid do to affect gelatinization?

Answer 29

It things the starch paste via hydrolysis. Shorter chains have less thickening power.

Question 30

How does sugar affect gelatinizaation?

Answer 30

It competes for water. it delays the gelatinization process and results in higher temperature needed.

Question 31

How does fat or protein affect gelatinization?

Answer 31

It coats the starch granule and delays gelatinization.

Question 32

What are the three types of modifications?

Answer 32

1. Crosslinked 2. Oxidized 3. Instand.

Question 33

What is crosslink modification?

Answer 33

It is chemically created modification that replaces a hydroxyl group.

Question 34

What is the benefit of being cross linked,

Answer 34

It resists retrogradation a`nd synersis

Question 35

What is oxidized modification?

Answer 35

It creates thin-boiling membranes, forms a soft gel

Question 36

What is instant modification?

Answer 36

It is already cooked and dried -> pre-gelatinized.

Question 37

What is the purpose of sauces?

Answer 37

To enhance food's flavor, texture, moisture, and appearance.

Question 38

What are three things a sauce should always have?

Answer 38

Distinct flavor, good consistency, and appropriate shine.

Question 39

What are the two basic types of sauce?

Answer 39

Thickened and Unthickened

Question 40

What are the three thickeners called about in this lexture?

Answer 40

1. Roux 2. Beurre Manie 2. Slurry

Question 41

What is roux made out off?

Answer 41

Equal parts of flour and fat, cooked to lessen starchy taste of raw flour.

Question 42

What is beurre manie made out of?

Answer 42

Equal parts of flour and butter. Not cooked, but used in small amounts

Question 43

What is slurry?

Answer 43

it is cold water and cornstarch/flour.