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Nutrition 244 > Starches and Sauces > Flashcards

Starches and Sauces Flashcards

1
Q

Starch is a repeating unit of what?

A

Glucose

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2
Q

Our diet is composed of what percentage of starch?

A

55-65%

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3
Q

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

A

Corn

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4
Q

What is the primary function of starch?

A

Thickens food

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5
Q

What are some other functions of starch?

A

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

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6
Q

Where does starch come from?

A

Starch granulues

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7
Q

What two fractions make up starch>

A

Amylose and Amylopectin

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8
Q

Describe a starch granule

A
  1. It has orderly arrangement.
  2. Interactions via H-bonding (between amylose and amylopectin). Intermolecular hydrogen bonding
  3. Has birefringence properties.
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9
Q

What are the four types of starch processes?

A
  1. Gelatinization
  2. Gelation
  3. Retrogradation
  4. Dextrinization
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10
Q

What is gelatinization?

A

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.

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11
Q

Describe starch granules in cold water.

A

Slurry or coarse suspension.

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12
Q

What happens if the starch granules are heated in water?

A

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

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

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13
Q

When do you know gelatinization is taking place?

A

When the property of birefringence is lose.

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14
Q

What happens to the starch as it swells?

A

The mixture becomes thicker and forms a starch paste.

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15
Q

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

A

Sol

Gel

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16
Q

Can all starches form gels?

A

No.

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17
Q

What has to take place before gelatin is formed?

A

Gelatinization.

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18
Q

What does gelatin depend on?

A

It is dependent on the amount of amylose present.

19
Q

What common starch is used to form gels?

A

Cornstarch.

20
Q

What kind of starches are bad at forming gels?

A

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

21
Q

When does retrogradation take place?

A

As starch ages.

22
Q

What is retrogradation?

A

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

Results in synersis.

23
Q

What is dextrinization? How does it occur?

A

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

24
Q

What are the seven factors that can affect gelatinization?

A
  1. Water
  2. Temperature
  3. Timing
  4. Agitation
  5. Acid
  6. Sugar
  7. Fat or Protein
25
Q

How does water affect gelatinization?

A

You need a sufficient amount of water.

26
Q

How can temperature affect gelatinization?

A

The temperature is dependent on the starch type.

27
Q

How can timing affect gelatinization?

A

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

28
Q

How can agitation affect gelatinization?

A

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.

29
Q

What can acid do to affect gelatinization?

A

It things the starch paste via hydrolysis.

Shorter chains have less thickening power.

30
Q

How does sugar affect gelatinizaation?

A

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

31
Q

How does fat or protein affect gelatinization?

A

It coats the starch granule and delays gelatinization.

32
Q

What are the three types of modifications?

A
  1. Crosslinked
  2. Oxidized
  3. Instand.
33
Q

What is crosslink modification?

A

It is chemically created modification that replaces a hydroxyl group.

34
Q

What is the benefit of being cross linked,

A

It resists retrogradation a`nd synersis

35
Q

What is oxidized modification?

A

It creates thin-boiling membranes, forms a soft gel

36
Q

What is instant modification?

A

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

37
Q

What is the purpose of sauces?

A

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

38
Q

What are three things a sauce should always have?

A

Distinct flavor, good consistency, and appropriate shine.

39
Q

What are the two basic types of sauce?

A

Thickened and Unthickened

40
Q

What are the three thickeners called about in this lexture?

A
  1. Roux
  2. Beurre Manie
  3. Slurry
41
Q

What is roux made out off?

A

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

42
Q

What is beurre manie made out of?

A

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

43
Q

What is slurry?

A

it is cold water and cornstarch/flour.

Nutrition 244 (12 decks)

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