1 / 8

Characteristics of Starch

Storage form of carbohydrates in plants Sources: Cereal endosperm Wheat Corn Roots and tubers Cassava Potatoes. Characteristics of Starch. Characteristics of Starch. Hot water + Starch = Lump formation Starch granules must first be separated 4 ways: Coat starch granules with hot fat

jontae
Download Presentation

Characteristics of Starch

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

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

  2. 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

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

  4. 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

  5. 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

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

  7. 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

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

More Related