Starches, Cereal, Grains Flashcards
parts of the plant that serve most prominently in the storage of starch
seeds
roots and tubers
Polysaccharide of glucose that has linear structure
amylose
amylose contributes to ________ characteristics to cooked and cooled starch mixtures
gelling
polysaccharide of glucose that is highly branched
Amylopectin
amylopectin contributes to ________ properties
thickening
starch is insoluble in ________
COLD WATER
starch transformations ?
Concentration of amylopectin and amylose determines the degree to which these processes take place. Starches can also be modified chemically or physically. . .
dextrinization
gelatinization
gel formation
retrogradation
what is dextrinization
when dry heat applied to a starch, the color changes to brown, flavor changes, and becomes more soluble with reduced thickening power
what is gelatinization
when starches are heated with moist heat, the granules swell and the dispersion increased in viscosity until it reaches a peak thickness
factors that require control with starches
temp
time
stirring
pH
adding other ingredients
Intensity of stirring
To obtain a uniform consistency, stirring while cooking starch
mixtures is desirable in the early stages and value in accelerating gelatinization
If too intense or continues to long
- Accelerates the ______________
- Less_____
breakdown or rupturing of the starch
viscous
Additional ingredients
_____ interferes with the complete gelatinization of starch and decrease the thickness of the paste.
___________ also hinder the gelatinization of starch granules
sugar
Egg, fat, salt, and dry milk solids
What is Retrogradation?
as gel cools, bonds continue to form between amylose and molecules and retrogradation occurs (gel formation)
if starch undercooked, and placed in the fridge to cool, ______ is accelerated.
weeping
Thickened sauces rely on _________ of starches
gelatinization
