STARCH

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92 Terms

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starch

Polysaccharide made up entirely of glucose present as granules or grains in amyloplasts/leucoplasts of plants (seeds, roots, cereals, legumes)

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starch

A carbohydrate which is produced by photosynthesis

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starch

Second most abundant organic substance; From Leafy green plants, roots, fruits, grains

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Native starch

originally derived from its plant source

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modified starch

altered by treatment w/ physical or chemical agents

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starch molecules

are present in plant cells as granules or grains, laid down in concentric rings & deposited in a radial fashion

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starch granules

consist of water-compatible, amorphous (consists of amylose & those parts of amylopectin where branching occurs) & partially crystalline (branches of amylopectin) polymers

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water compatible amorphous & partially crystalline

starch granules consist of

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glucose units

are linked through the C1 of one glucose unit to C4 of the next glucose unit w/ the ring oxygen all on the same side

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amylose

A LINEAR STARCH MOLECULE

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amylopectin

BRANCHED STARCH MOLECULE

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A chains

outer unbranched chains

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B chains

inner branched chains

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c chains

head chain that contain the single reducing group

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starch granules

Arranged radially & contain both crystalline & non-crystalline regions in alternating layers (onion-like or “growth rings”)

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cassava starch

irregular shapes w/ truncated round & concave granules

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wheat starch

w/ small spherical & large lenticular granules

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rice

small polygonal granules

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corn

both round & larger polygonal granules

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potato

smooth ovoid granules of irregular sizes

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starch granules

Arranged radially & contain both crystalline & non-crystalline regions in alternating layers (onion-like or “growth rings”)

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100% amylopectin

waxy starches (malagkit)

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amylose and amylopectin

associate through hydrogen bonding, forming crystalline bundle (micelles – hold the granules together during swelling in heated water)

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native starches

insoluble solids (swell very slightly when suspended in water)

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gelatinization

When starch solution is heated to a critical temperature, an irreversible reaction occurs

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BIREFRINGENCE

Property of starch to rotate polarized light

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Melting of crystalline region

causes starch molecules to lose birefringence

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viscocity

Resistance to flow when shear is applied

“consistency”; thickness/thinness of dispersions

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high viscocity gel

(firm & resists flow)

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Low viscosity gel

flows

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Agitation or stirring

results in a weaker gel & the mixture becomes gluey (eg. Tikoy or kalamay)

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kind of starch

root starch gelatinizes at lower temperature than cereal starch; large molecules gelatinize sooner then smaller ones; more amylopectin – more viscous; more amylose (firmer gel)

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Concentration of starch

high concentration turns viscous more readily

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effects of added ingredients

Addition of sugar at the start of cooking delays gelatinization but makes swollen granules more resistant to mechanical rupture

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acids

delay gelatinization & results in softer gel

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fats

lower gelatinization temperature

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milk and egg

increase firmness of the gel

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method of cooking

more viscous due to rapid & direct heating; i.e. cooking on top of the double boiler produces tender or soft gel; dry heat

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Endpoint temperature

wherein starch reaches optimum gelatinization; incomplete – not attain viscosity; over gelatinization – decreased viscosity

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cooled to fast

no time to form micelles

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cooled too slowly

liquid portion not be trapped in micelles  weeping & syneresis

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retrogadation

ocess which causes drying & hardening of cooked starch; reassociation of the linear amylosechains by hydrogen bonding  upon cooling, creating structure that holds water


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syneresis

occurs when concentration of sugar is 50%; changing temperature, adding salt

Example: lumpia sauce left

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thickening

Ability to gelatinize without setting / solidification

More amylopectin (waxy), more thickening property

Corn starch has twice thickening property as flour

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dextrinization

Partially hydrolyzed starches prepared by dry roasting starch

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dextrins

Dry heat cooking at 160ºC changes starch to smaller fragments called ———- (water-soluble thus decreases the ability to starch to gelatinize & thicken)

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hydrolysis

Involves breaking up of the glycosidic bonds

Acids & enzymes (amylases) can catalyze this reaction

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modified starches

Starches that have been altered physically or chemically to modify one or more of its chemical and/or physical property

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Adding of carboxymethyl group

makes starch less prone to damage by heat & bacteria, more hydrophylic (water loving), aids in cross linking, prevents from recrystallizing; can keep bread fresh for a longer period

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resistant starches

Defined as sum of starch & products of starch degradation not absorbed in SI

Cannot be digested

Fermented in large intestine producing SCFA, lactic acids & gases

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RS1

with intact cell walls (beans, legumes)

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RS2

banana raw potato

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RS3

undergone heating then retrograded (bahaw)

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RS4

heavily chemically modified starches

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FUNCTIONS OF STARCH COOKERY

Thickening,Gelling,Structural,binding & filling,stabilizing, moisture retaining, coating or ducting, diluent , coloring

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thickening

sauces, gravy, pie filling & soups

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gelling

puddings, maja, bibingka

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structural

breads, cakes, framework of baked products

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binding & filling

meat extenders

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stabilizing

salad & cooked salad dressings, beverages, syrups

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coating or dusting

breads, candies

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moisture retaining

cakefillings, candies

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diluent

baking powder

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PROBLEMS IN STARCH COOKERY

Lumping,Thinning of gel – when using acid,Weak gel – if too much liquid, sugar, fats,Skin formation – loss of water from starch & protein,Scorching – control temperature & constant stirring (use  bain marie),Raw starch flavor (ungelatinized starch)

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PREVENTING LUMPS

Dissolve in cold water first to keep grains dispersed

Mix with sugar, cocoa powder or dry milk while dry to aid dispersion

Coat with fat – roux as thickener (mixture of fat/butter & flour)

Keep stirring while cooking

Maintain uniform temperature

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PREVENTING RAW STARCH

Starches are cooked 5 minutes more after reaching gelatinization point (90ºC) to be sure that complete swelling & cooking; some prescribed 100ºC

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MARKET FORMS OF STARCHES

●Corn starch

●Rice flour (high amylose)

●Malagkit rice flour (pure amylopectin)

●Wheat flour

●Cassava flour

●Potato flour

●Arrowroot & taro flour

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pasta

– italian for dough; unleavened dough formed from liquid (eggs/water) mixed w/ flour & cut/extruded into shapes & sizes

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noodles

ribbons or strands of boiled dough made w/ a starchy ingredient & eggs/water

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noodles and pasta

Made from hard wheat flour (durum wheat or semolina); dough is shaped, then dried in hot air

●Examples: spaghetti, macaroni, vermicelli, lasagna

●Those made from rice, soft wheat, soybean, cassava & other legumes or rootcrops do not hold their shapes well when cooked

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pancit canton

  • egg noodles made from flour and duck eggs ,salt & soda

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pancit canton

  • dough is shaped,boiled, then drianed & deep fried before packaging

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sotanghon

  • long thin,round, translucent noodles made from mungbean & cassava starch

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sotanghon

  • also called cellophane noodles, bean threads, NYLON or SILK NOODLES

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sotanghon

  • the starch paste is first cooked then extrude into thin stands, the sun dried

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bihon

  • made from rice or corn flour, the dough is extruded then boiled,cooled & dried

  • first class ——is made from rice

  • fresh—— is also available but shell life is shorter & used for pancit palabok or luglug

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misua

  • made from caassava & wheat flour

  • hairy noodles, usually salted : cheapest noodle

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miki

  • flat yellowish noodles made from wheat flour,lye & salt, egg, kasui

  • the mixture is flattened,boiled, drained: oil is applied on the surface

  • bigger and heavier

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shing a ling

dried miki

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instant noodles

  • made from rice orr wheat flour, usually packageed with flavorings, require 2 minuts to cook in boiling water

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mami

  • thin egg noodles

  • wonton noodles; used in soups

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pansit molo

squaree stuffed noodles

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somen

  • thin noodles served cold always

  • cha somen w/ green tea, tomago soman w/ egg yolks

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soba (japan)

  • tan, thick flat chewy noodles

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rice sheets

  • used for dimsum; used as lumpia wrapper ; amy also be in ribbons

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Tubular (macaroni)

Strand (spaghetti)

Ribbons (fettuccine)

Fancy shapes (bows, wheels)

Soup pasta (alphabet)

Stuffed pasta (ravioli)

PASTA - 6 basic chapes:

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PANCIT GUISADO, BAM-I, MAMI, PANCIT LUGLUG, PANCIT MALABON, PANCIT MARILAO , PANCIT HABHAB, PANCIT MOLO, INSTANT NOODLES

FILIPINO PANCIT DISHES

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lumping/thinning gel

when using acid

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weak gel

if too much liquid,sugar,fats

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skin formation

loss of water from starch & protein

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scorching

control temperature & constant stirring

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raw starch flavor

ungelatinized starch