Physical Properties of Starch

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Presentation transcript:

Physical Properties of Starch

B-3.02 -- Physical Properties of Starch Considerations Five properties to consider when choosing a starch for food preparation: Retrogradation Viscosity Stability Opacity vs. Translucency Texture B-3.02 -- Physical Properties of Starch

B-3.02-Physical Properties of Starch Retrogradation Firming of a gel during cooling and standing Amylose-amylose bonding Desirable when forming a gel Undesirable when gel cracks upon standing Cracks in a custard pie Effect of acids: Breaks down starches and weaken gels. Should be added to a starch mixture after it has thickened. B-3.02-Physical Properties of Starch

B-3.02 -- Physical Properties of Starch Retrogradation Syneresis Water leaking from a gel due to prolonged storage. B-3.02 -- Physical Properties of Starch

B-3.02 -- Physical Properties of Starch Viscosity Resistance of a mixture to flow Starches hold their shape, resist flow Example -- flow of water vs. starch paste More starch, greater resistance to flow Amylose vs. amylopectin B-3.02 -- Physical Properties of Starch

B-3.02 -- Physical Properties of Starch Stability The ability of a thickened mixture to remain constant over time and temperature changes Freezing Heating Waxy maize starch Flour Cornstarch B-3.02 -- Physical Properties of Starch

Opacity vs. Translucency How much an object blocks light Wheat starch Good for sauces and soups Translucency How much light can pass through an object Cornstarch, potato starch, arrowroot Good for fruit sauces, pie fillings, glazes B-3.02 -- Physical Properties of Starch

B-3.02 -- Physical Properties of Starch Texture Consider type of starch Gritty vs. smooth texture Mouthfeel B-3.02 -- Physical Properties of Starch