Ingredient Used in Preparing Starch & Cereal Dishes

Cornstarch

Starch extracted from corn grains that is ground into a fine powder.

Endosperm

The starch is obtained from the _ of the corn kernel,

Cornstarch

Excellent gluten-free alternative to flour thickeners in gravy and sauce recipes

Cornstarch

More efficient thickener than wheat flour.

Cornstarch

Most often used as a thickening agent for marinades, sauces, gravies, glazes, soups, casseroles, pies, and other desserts.

Wheat Flour

Powder made from grinding wheat, making it usable for human consumption.

Wheat Flour

Is an essential ingredient in bread, cakes, cookies, and most baked goods.

1. White roux

2. Blond roux

3. Brown roux

4. Dark brown roux

Types of Roux

1. Tapioca

2. Potato Starch

3. Arrowroot

Roots and Tubers

Tapioca

Starch extracted from cassava root.

Tapioca

Consists of almost pure carbs and contains very little protein, fiber, or other nutrients.

Potato Starch

Extracted starch from potatoes.

Potato Flour

Made from whole potatoes; potatoes can be raw or cooked.

Potato Starch

A very fine white powder starch, similar in texture to cornstarch.

Arrowroot

Starchy vegetable that people use as a thickener in desserts and baked goods.A

Arrowroot Flour

Good source of dietary fiber that may benefit the digestive and immune systems and help people to manage their weight.

Native or Natural Starch

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

Modified Starch

Are starches that have been altered physically or chemically, to modify one or more of its key chemicals and/or physical property.

Purified Starch

May be separated from grains and tubers by a process called wet milling.

Amylose

Long chain-like molecule, sometimes called linear fraction.A

Amylose

It contributes gelling characteristics to cooked and cooled starch mixture.A

Amylopectin

Has a highly branched, brushy type of structure, very different from the long, string-like molecules of Amylose.A

Amylopectin

Cohesion or thickening properties are contributed by amylopectin but this fraction does not produce gel.

Gelatinization

The sum of the changes that occur in the first stages of heating starch granules in a moist environment which includes swelling of granules as water is absorbed and disruption of the organized granule structure.

Viscosity

The resistance to flow; increase in thickness or consistency.

Retragadation

Is the process in which starch molecules, particularly the amylose fraction, re-associate or bond together in an ordered structure after disruption by gelatinization; ultimately a crystalline order appear.

Syneresis

Oozing of liquid from gel when cut and allowed to stand.

Dextrinization

It is the process of forming dextrin.

Dextrins

Partially hydrolyzed starches that are prepared by dry roasting.

Hydrolysis

Starches that undergo hydrolysis during cooking, storage of food where a chemical reaction in which a molecular linkage is broken and a molecule of water is utilized.