1. Characteristics of Starch
Storage form of carbohydrates in plants
Sources:
Cereal endosperm
Wheat
Corn
Roots and tubers
Cassava
Potatoes

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

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

4. Composition of Starch 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

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

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

7. Starch Principles 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

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