SOURCES AND CLASSIFICATION OF STARCH (Cookery 10)

Vocabulary flashcards covering starch sources, plant classifications, and starch types based on the notes.

Starch

A carbohydrate and natural component of most plants, stored mainly in seeds, roots, and tubers (found in fruits, vegetables, and grains).

Seeds, roots, tubers

Part of a plant that stores the most starch

Cereal

A grass cultivated for the edible components of its grain (examples include wheat, corn, barley, oats).

Root crops

Underground parts of plants that store starch, including potato, sweet potato, and taro.

Legumes

Seeds, pods, or other edible parts of a leguminous plant used as food (e.g., munggo, lima beans, soy beans).

Native or Natural Starch

Starches as originally derived from their plant source.

Modified Starch

Starches that have been altered physically or chemically.

Purified Starch

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

Wet milling

A process to separate starch from grains and tubers.