starch

starch

Polysaccharide made up entirely of glucose present as granules or grains in

A carbohydrate which is produced by photosynthesis

Second most abundant organic substance

Native

originally derived from its plant source

Modified

altered by treatment w/ physical or chemical agents

amorphous areas

These radially arranged crystallites are linked by ___________ in which the starch molecules are deposited in a less orderly fashion

Amylose

linear structure

Glucose units are linked through the C 1 of one glucose unit to C 4 of the next glucose unit w/ the ring oxygen all on the same side

Amylopectin

branched starch molecule

Besides the C 1 to C 4 linkage, there is a branching C 1 to C 6 linkage

A chains

outer unbranched chains

B chains

inner branched chains

C chains

head chain that contain the single reducing group

250 to 350

Number of glucose units Amylose

500 to 2000

Number of glucose units Amylopectin

Joined by alpha 1:4 linkages

Solubility in water amylose

Less soluble

Solubility in water amylopectin

deep blue

Reaction with iodine amylose

red to violet

Reaction with iodine amylopectin

Cassava starch

irregular shapes w/ truncated round & concave granules

Wheat starch

w/ small spherical & large lenticular granules

Rice

small polygonal granules

Corn

both round & larger polygonal granules

Potato

smooth ovoid granules of irregular sizes

GELATINIZATION

Series of steps that is dependent on water & heat resulting in a viscous and thickened starchy products

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

Birefringence

Property of starch to rotate polarized light

Viscosity

Resistance to flow when shear is applied

consistency ””; thickness/thinness of dispersions

Agitation or stirring

results in a weaker gel & the mixture becomes gluey

Kind of starch

root starch gelatinizes at lower temperature than cereal starch

Concentration of starch

high concentration turns viscous more readily

sugar

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

Acids

delay gelatinization & results in softer gel

Fats

lower gelatinization temperature

Milk & eggs

increase firmness of the gel

Syneresis

Expulsion of moisture from gel; Occurs with stiff gels

thickening

Ability to gelatinize without setting / solidification

thickening, gelatinization

Sugar decreases ___________; elevates ____________ temperature (for starch to thicken)

Dextrinization

Partially hydrolyzed starches prepared by dry roasting starch

dextrins

Dry heat cooking at 160 º C changes starch to smaller fragments called

Hydrolysis

Involves breaking up of the glycosidic bonds

Modified starches

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

carboxymethyl group

Adding of______________ 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

Resistant starches

Defined as sum of starch & products of starch degradation not absorbed in Small Intestine

RS 1

with intact cell walls (beans, legumes)

RS 2

banana, raw potato

RS 3

undergone heating then retrograded ( bahaw

RS 4

heavily chemically modified starches

22-27%

Grain starches - amylose

less than 20%

root starches - amylose

grain starches

Clear when hot, cloudy when cold

Spongy & leaks watery fluid

No thinning when reheated

root starches

Crystal clear hot or cold

Freeze & thaw w/ no change

Thins when reheated

90C

gelatinization point

Pasta

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

Noodles

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

Pancit canton

Egg noodles made from flour & ducks eggs, salt & soda ( kansui)

Dough is shaped, boiled, then drained & deep fried before packaging

Sotanghon

Long, thin, round, translucent noodles made from mungbean & cassava starch

Also called cellophane noodles, bean threads, NYLON or SILK NOODLES

the starch paste is first cooked then extruded into thin strands, then sun dried

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 shelf life is shorter & used for pancit palabok or luglug

Misua

Made from cassava & wheat flour

Miki

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

Instant Noodles

Made from rice or wheat flour, usually packaged with flavorings ; require 2 minutes to cook in boiling water

Mami

Thin egg noodles

Wonton noodles; used in soups

pansit molo

squared stuffed noodles

Somen

Thin noodles served cold always

Cha somen (w/ green tea), tomago soman (w/egg yolks)

Soba (japan)

Tan, thick flat chewy noodles

Rice sheets

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

Tubular

(macaroni)

Strand

(spaghetti)

Ribbons

(fettuccine)

Fancy shapes

(bows, wheels)

Soup pasta

(alphabet)

Stuffed pasta

(ravioli)