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Cereals

Starchy pods or grains that are important food crops named after the Roman goddess of harvest, Ceres.

Starch

The main component of cereals and tubers, playing a significant role in food viscosity.

Retrogadation

The process where starch molecules reassociate in an ordered structure after gelatinization, leading to crystalline order.

Syneresis

The oozing of liquid from a gel when cut and allowed to stand, often observed in jelly or baked custards.

Dextrinization

The process of forming dextrin from starch by dry roasting or toasting.

Hydrolysis Starches

Chemical reaction where a molecular linkage is broken using water, promoting starch breakdown.

Native Starch

Starch that occurs naturally in plants without modification.

Modified Starch

Starch that has been chemically altered to enhance its properties.

Amylose

A long chain-like starch molecule that forms gels when cooled.

Amylopectin

A highly branched starch molecule that provides thickening properties without gelling.

Viscosity

The resistance to flow; a measure of thickness and consistency of a liquid.

Gelatinization

The process involving changes in starch at the initial stages of cooking, where starch granules swell and absorb water.

Most common sources of food starch

cereal grains like corn, wheat, rice; legumes; and roots/tubers like potato and cassava.

Sources of Manufactured Food Starch

Mainly corn, potato, and cassava (tapioca).

purified starch

seperated from grains and tubers by a process called wet milling.

Starch

Starch is a polysaccharide made up of hundreds or thousands of glucose/sugar

Moisture

Water content

ash

Mineral content

Lipid

Fat content

phosphorus

Effect of thickening and gelling

Amylose

Gelling content