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Characteristics of Starch Storage Storage form of carbohydrates in plants Sources: Sources:  Cereal  Cereal endosperm  Wheat  Corn  Roots  Roots.

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Presentation on theme: "Characteristics of Starch Storage Storage form of carbohydrates in plants Sources: Sources:  Cereal  Cereal endosperm  Wheat  Corn  Roots  Roots."— Presentation transcript:

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2 Characteristics of Starch Storage Storage form of carbohydrates in plants Sources: Sources:  Cereal  Cereal endosperm  Wheat  Corn  Roots  Roots and tubers  Cassava  Potatoes

3 Characteristics of Starch Hot water + Starch = Lump formation Hot water + Starch = Lump formation Starch granules must first be separated Starch granules must first be separated 4 ways: 4 ways:  Coat starch granules with hot fat  Coat starch granules with cold fat  Disperse starch in cold water  Separate granules using sugar

4 Characteristics of Starch Gelatinization Gelatinization  Starch heated with water  Viscosity increases  Maximum viscosity 194°C Pasting Pasting  Occurs when heated beyond gelatinization  Becomes pasty and swollen

5 Composition of Starch Amylose Amylose  Linear chain of glucose molecules  Source: Cereal starches  Include wheat and corn  Thicken near boiling point  Retrogradation occurs when chilled  Becomes rubbery  Loses water

6 Composition of Starch Amylopectin Amylopectin  Branched chain of glucose molecules  Source: Roots and tubers  Include potato and tapioca  Thicken at lower temp.  Becomes clear  No retrogradation occurs

7 Starch principles Browning Browning  Dextrinization produces pyrodextrins  Reduced thickening ability occurs Factors affecting properties of starch Factors affecting properties of starch  Temperature  Length of treatment  Agitation

8 Starch Principles Effect of added ingredients to starch Effect of added ingredients to starch  Sugar  Thins because it competes for water  Fat  Thins because it coats granules and prevents water absorption  Acid  Thins because it hydrolyzes starch

9 Starch Principles Longer Longer cooking times for:  Whole  Whole grains  Brown  Brown rice Pasta Pasta  Includes:  Includes: macaroni, spaghetti, vermicelli, egg noodles Main ingredient: Semolina  Composed  Composed of Durham wheat and water


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