Gelatinisation of starch

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Presentation transcript:

Gelatinisation of starch AGO: To understand the process of starch gelatinisation when making a white sauce (also known as a Blended , Roux or Bechamel sauce).

What happens when a starch is heated in a liquid? Starch consists of tiny granules. They do not dissolve when mixed with a liquid but are suspended in the liquid. Gelatinisation occurs when starch granules absorb the liquid during heating. This process starts at 60C, the liquid will start to thicken at between 75 and 86C. However gelatinisation is not complete until boiling point is reached. As heating continues the starch grains swell to more than five times their normal size. The granules burst releasing the starch which forms a gel with the liquid. This thickens the liquid.

Heat starch granules in liquid Starch gelatinises when heated in a liquid, producing a thickened liquid

Starch granules become swollen

Starch granules burst

The liquid thickens and gelatinises

Now watch the video on gelatinisation Digital text book page 119 Watch demonstration of starch solutions before heating, during heating after heating. How do we add more starch to make the sauce thicker? What happens if we add powdered starch straight into a boiling sauce? From what you have learnt, how do you thicken a sauce without it going lumpy?

task Complete the cauliflower cheese questions Use pages 117-119 of the digital book to help you understand gelatinisation. Bring ingredients and an oven proof dish to make bread and butter pudding.