2.4 - Starch and Starch Products

Starch

Refers to a complex carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. It is produced by all green plants as a storage of energy. It is the most consumed carbohydrate by humans.

sterchen

The term starch originated from the Middle East from the word _____ meaning to “stiffen”.

Pure Starch

A white, tasteless, and odorless powder that is insoluble in cold water and alcohol.

Native Starch

Refers to the starches as originally derived from its plant source.

Modified Starches

Refers to the starches with structures altered by treatment with physical or chemical agents.

Amylose

This type of starch molecules is one linear chain of glucose units.

Amylopectin

This starch molecule is highly branched densed molecule.

Amylose

What starch molecule is depicted in the image?

Amylopectin

What starch molecule is depicted in the image?

Crystalline and Non-crystalline Regions

The starch granules of amylose and amylopectin molecules are arranged radially that contain these regions in alternating layers.

Amylopectin

What starch molecule is the major polymer in most starches and are predominantly found in products such malagkit rice and malagkit corn.

Micelles

These are bundle of oriented crystalline that is formed through hydrogen bonding in a parallel fashion. They also hold the granules together during the initial swelling in heated water.

Waxy Starches

Refers to starches that do not contain amylose and begin to thicken at a lower temperature and undergoes less retrogradation.

Waxy Starches

Refers to starches that does not gel and is desirable in puddings and pie fillings.

Gelatinization

This property of starch refers to series of steps that is dependent on water and heat, resulting in viscous and thickened starchy products. Starch granules in suspension when heated absorbs water therefore leading to swelling. This is accompanied by thickening, increase in viscosity, and loss of bifringence with increasing translucency. 

Gelation

This property of starch refers to setting of sol into a solidified mass. It is the product of gelatinization.

Thickening

This refers to the ability to gelatinize without setting or solidification. This function is used in predominantly in making sauces.

Retrogradation

This property of starch refers to the reassociation of the linear amylose chains by hydrogen bonding that causes drying and hardening of cooked starch.

High

What type of amylose content retrograde more readily (high/low)?

Syneresis

This property of starch is characterized by the expulsion of moisture from a gel that causes water weeping from the network of micelles.

Dextrinization

This property of starch refers to partially hydrolyzed starches that are prepared by dry heat such as roasting starch, toasting a bread, browning of the crust in baking cakes, browning flour for pulvoron, and toasting rice flour for kare-kare.

Hydrolysis

This property of starch refers to the reaction that involves the breaking up of the glycosidic bonds that joins the glucose molecules.

α-amylase

This enzyme is also called as “dextrogenic”/liquefying amylase. This accelerates dextrinization and liquefy starches.

β-amylase

This enzyme is also called as “sacchrafying” amylase that hydrolyze starch to maltose.

Diastase

This enzyme is a mixture of α-and β-amylase.

Modified Starches

These starches have been altered physically or chemically to modify one or more of its key chemical and/or physical property.

Thickening

This function of starch is used in sauces, gravy, pie filling, and soups.

Gelling

This function of starch is used in puddings, maja, and bibingka.

This function of starch provides the framework of baked products, such as breads and cakes.

Structural

Binding and Filling

This function of starch is used as a meat extender.

This function of starch is used in salad and cooked salad dressings, beverages, and syrups.

Stabilizing

Coating/Dusting

This function of starch is used for breads and candies by forming a surface layer or powder covering.

Moisture Retaining

This function of starch helps retain moisture in cake fillings and candies.

Diluent

This function of starch is used as a added in baking powder.

Coloring

This function of starch contributes to color formation through dextrins.

4 kcal

A gram of starch supplies how much kilocalories?

Resistant Starch

Refers to the sum of starch and products of starch degradation that is not absorbed in the small intestine of healthy individuals.

Lumping

A common problem in starch cookery in which dry starch forms sticky lumps when added directly to warm or hot water because the outer starch granules immediately swell and gelatinize.

Use separating agents such as cold water, sugar, or fat, and keep the starch uniformly dispersed by stirring while heating.

How can lumping in starch cookery be prevented?

Thinning of Gel

A common problem in starch cookery in which acid and heat break starch molecules into smaller molecules, producing a thinner starch paste.

Add acid after gelatinization has been completed. If acid must be added earlier, use rapid heating to minimize acid hydrolysis.

How can thinning of gel be prevented?

Weak Gel

A common problem in starch cookery caused by too much liquid in relation to starch, or by too much sugar or fat, which interferes with hydration and starch swelling.

Use the proper proportion of starch to liquid and avoid excessive amounts of sugar or fat.

How can a weak gel be prevented?

Skin Formation

A common problem in starch cookery caused by loss of water from starch and protein molecules near the surface of the mixture, producing a layer on top.

Cover the gel with a waterproof cover, minimize the air space above the gel, or place a film cover directly on the surface.

How can skin formation in starch gel be prevented?

A common problem in starch cookery in which starch granules settle at the bottom of the cooking pan and are exposed to excessive heat.

Scorching

Use temperature control and constant stirring, and use a pan that heats evenly and does not have a very thin bottom.

How can scorching in starch cookery be prevented?

Raw Starch Flavor

A common problem in starch cookery caused by insufficient gelatinization or incomplete cooking of the starch.

Continue cooking the starch for about 5 minutes after reaching the gelatinization point (~90°C) to ensure complete swelling and cooking; some preparations may require full boiling at 100°C.

How can raw starch flavor be prevented?

Pasta

This alimentary paste refers to the macaroni family and similar products, commonly made from durum wheat flour.

Semolina

This is the coarsely ground starchy endosperm of durum wheat used in making pasta.

Noodles

This is a generic term for ribbons or strands of boiled dough made from a starchy ingredient such as wheat flour, rice flour, other flours, eggs, and/or water.

Pancit Canton

This Filipino noodle is made from flour, duck’s eggs, salt, and soda; the dough is shaped, boiled, drained, and deep-fried before packaging.

Sotanghon

This Filipino noodle is long, thin, wiry, round, and translucent, made mainly from mung bean and cassava starch; it is also called cellophane, nylon, silk, or bean-thread noodles.

Bihon

This Filipino noodle, translated as rice vermicelli, is traditionally made from rice, although some commercial forms may contain rice and corn flour. This is washed and soaked in water poured over it then drained.

White Bihon

This type of bihon consists of thin noodles made from rice only or rice and corn, with first-class varieties made from well-polished white rice.

Fresh Bihon

This bihon is similar to white bihon but is moister, has a shorter shelf life, and is commonly used for pancit palabok or luglug.

Misua

This very fine, fragile, hair-like noodle is made from wheat flour and cassava flour, is usually salty, and cooks very quickly.

Misua

This noodle is usually dropped in boiling water and allowed to boil for 1 minute.

Miki

This Filipino noodle consists of flat, yellowish, relatively thick noodles made from wheat flour, egg, and an alkaline ingredient such as lye or kansui.

Mami Noodles

These are very thin egg noodles, also called wonton noodles, that are commonly used in soups.

Pancit Molo

This Filipino noodle dish consists of stuffed noodles using square wonton wrappers made from the same type of dough as mami noodles.

Instant Noodles

This noodle product is valued for its convenience, is based on Japanese ramen, and is usually packaged with a seasoning mix.

Pancit Guisado

This pancit preparation consists of noodles added to a stir-fried mixture of vegetables with pork, chicken, and/or seafood.

Bam-i

This Filipino noodle preparation is a combination of sotanghon and miki.

Al dente

This term describes pasta that is firm when bitten but cooked through, with no hard or opaque center.