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Cereals - usually starchy pods or grains. Cereal grains are the most important group of food crops in the world named after the Roman goddess of harvest, Ceres. Rice, wheat and corn are the three most cultivated cereals in the world.

Starch - exists in nature as the main component of cereals and tubers. In manufactured and processed foods, it plays an obvious role in achieving the desired viscosity in such products as cornstarch pudding, sauces, pie fillings, and gravies.

Starch is the second most abundant organic substance on earth. It is found in all forms of leafy green plants, located in the roots, fruits or grains.

Many of the food staples of man throughout the world are basically starchy foods, such as rice, com, cassava, wheat, potato and others. Starch is the source of up to 80% of calories worldwide.

Tools and Equipment Needed

  1. Mixing bowl - used when preparing cake mixture, salads, creams, and sauces,

  2. Sifter - used for separating coarse particles of flour, sugar, baking powder, and powdered ingredients to retain finer textures.

Different Sweeteners Added to Starch Gel Preparation.

  • honey

  • molasses

  • panutsa or granulated sugar

Starch Properties and ReactionS

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

Syneresis - Oozing of liquid from gel when cut and allowed to stand (e.g. jelly or baked custard). The oozing of liquid from a rigid gel; sometimes called weeping. This reaction occurs in all kinds of gels.

Dextrinization - It is the process of forming dextrin. Dextrins — are partially hydrolyzed starches that are prepared by dry roasting. In home kitchens, dextrinization is achieved by toasting flour for polvoron, rice flour for kare-kare sauce, and bread slices for breakfast.

Hydrolysis - undergo hydrolysis during cooking or processing and during storage of food where a chemical reaction in which a molecular linkage is broken and a molecule of water is utilized.

Viscosity - resistance to flow; increase in thickness and consistency.

Sources of Starch

The parts of plants that store most starch are seeds, roots, and tubers.

most common sources of food starch:

  • cereal grains, including corn, wheat, rice, grain, sorghum, and oats;

  • legumes; and

  • roots or tubers, including potato, sweet potato, arrowroot, and the tropical cassava plant (marketed as tapioca)

Common Source of Manufactured Food Starch:

  1. corn

  2. potato

  3. Таріоса (cassava)

Starches are named after its plant sources:

  • corn starch from corn

  • rice starch from rice

  • tapioca from cassava

3 classification of starch:

  1. Native/Natural

  2. Modified

  3. Purified

The molecules of starch are two general types, called fractions: amylose and amylopectin.

Amylose - is a long chain-like molecule, for gelling when cooledz

Gel - rigid to a certain degree and holds a shape when molded.

Amylopectin - highly branched, bushy type of structure. thickening properties not gelling.

Moisture - water content

Ash - mineral content

Lipid - fat content

Phosphorus - Effect if thickening and gelling

Amylose - gelling content