Characteristics of Starch

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Presentation transcript:

Characteristics of Starch Storage form of carbohydrates in plants Sources: Cereal endosperm Wheat Corn Roots and tubers Cassava Potatoes

Characteristics of Starch Hot water + Starch = Lump formation Starch granules must first be separated 4 ways: Coat starch granules with hot fat Coat starch granules with cold fat Disperse starch in cold water Separate granules using sugar

Characteristics of Starch Gelatinization Starch heated with water Viscosity increases Maximum viscosity occurs @ 194°C Pasting Occurs when heated beyond gelatinization Becomes pasty and swollen

Composition of Starch Amylose Linear chain of glucose molecules Source: Cereal starches Include wheat and corn Thicken near boiling point Retrogradation occurs when chilled Becomes rubbery Loses water

Composition of Starch Amylopectin Branched chain of glucose molecules Source: Roots and tubers Include potato and tapioca Thicken at lower temp. Becomes clear No retrogradation occurs

Starch principles Browning Factors affecting properties of starch Dextrinization produces pyrodextrins Reduced thickening ability occurs Factors affecting properties of starch Temperature Length of treatment Agitation

Starch Principles Effect of added ingredients to starch Sugar Thins because it competes for water Fat Thins because it coats granules and prevents water absorption Acid Thins because it hydrolyzes starch

Starch Principles Longer cooking times for: Pasta Whole grains Brown rice Pasta Includes: macaroni, spaghetti, vermicelli, egg noodles Main ingredient: Semolina Composed of Durham wheat and water