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Starch Gelatinization and Pasting, Gelation, and Uglification PowerPoint PPT Presentation


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Starch Gelatinization and Pasting, Gelation, and Uglification. Go to Slide Show mode and click to begin. Starch granules contain both linear amylose and branched amylopectin . You are here Turn heat on. Timeline. Raw, uncooked starch granules heated in water. Swelling is evident.

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Starch Gelatinization and Pasting, Gelation, and Uglification

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Starch gelatinization and pasting gelation and uglification l.jpg

Starch Gelatinization and Pasting, Gelation, and Uglification

Go to Slide Show mode and click to begin


Slide2 l.jpg

Starch granules contain both linear amylose

and branched amylopectin.


Timeline l.jpg

You are here

Turn heat on

Timeline


Slide4 l.jpg

Raw, uncooked starch granules

heated in water


Slide5 l.jpg

Swelling is evident


Slide6 l.jpg

Notice loss of amylose from the granules


Slide7 l.jpg

Some granules have collapsed.

Gelatinization and pasting are complete


Timeline8 l.jpg

You are here

Turn heat off

Start to cool

Timeline

gelatinization


Gelation l.jpg

Gelation


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Now we start to cool.


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Notice areas of association. These are

called junction zones.


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This picture is not yet complete as we haven’t

accounted for the water in the system.


Slide13 l.jpg

water

water

water

water

water

water

This is a starch gel


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gelatinization

You are here

Ideal texture

Timeline

gelation


Uglification l.jpg

Uglification


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WATER

This picture ignores swollen and collapsed

granules.

Junction zones will naturally enlarge over time or

in response to processes such as freezing.


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WATER

+ WATER of SYNERESIS that has been

squeezed out of the gel structure

The texture gets very ugly when this happens.


Timeline18 l.jpg

gelatinization

gelation

You are here

Ugly texture

Syneresis

Timeline

Retrogradation

uglification


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