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Food Science

Test 3 - Starch

QuestionAnswer
What are different types of starches? Tree starch, root starch and cereal/grain starch
what is an example of a tree starch? Sago
What is an example of root starches? tapioca, arrowroot, and potato
what are examples of cereal/grain starches? wheat flour and corn starch
What are examples of when you use wheat flour vs cornstarch in foods? use wheat flour in a roux or slurry, use cornstarch in pudding.
What is a starch structure? It is a polysaccharide (complex carb)consisting of amylose and amylopectin
The varying ___________ content is responsible for texture differences in starch-containing foods (viscosity). amylose
what is a better thickener cornstarch or wheat flour? why? cornstarch because it is only the starch part of the grain. The fat and protein has been removed whereas the protein still exists on wheat flour.
If you are substituting cornstarch for wheat flour or vise versa, what ratios should be used? for 1 T of cornstarch, 2T of flour
This occurs when starch granules are heated in a liquid gelatinization
what happens to the bonds during gelatinization? Heat causes hydrogen bonds holding the starch together to weaken. Water can then enter starch, and amylose comes out.
what are examples of foods that are pre-gelatinized that make cooking at home fast? instant pudding, instant cereals, instant mashed potatoes
What is a fluid starch paste while it is hot and pourable? Sol
What are examples of sol? hot gravy, hot pudding mixtures, and hot bechamel
As a Sol starts to cool, it becomes a semi-solid starch paste. What is this called? Gel
What does gel formation depend on? sufficient levels of amylose molecules. (amylose will gel, amylopectin will not)
How does the amylose work when a sol is "gelling?" the strong bonds of amylose network trap water and it will increase the rigidity of the starch mass.
What is it called when the gel ages and the bonds tighten between the amylose molecules. Then this leads to seepage of water out of the aging gel..? retrogradation
What is the leakage of water called? syneresis
What are the factors influencing gelatinization? 1. type of concentration of starch 2. water 3. temperature 4. timing
what can the concentration of starch affect gelatinization? wheat vs white or how much starch is used can affect the concentration
How does the amount of water affect gelatinization? sufficient amounts of water must be used for gelatinization to occur. i.e. in a bechemel milk is used (that's 87% water).
How does temperature affect gelatinization? most need to reach boiling piont
how does timing affect gelatinization? if prolonged heating occurs after gelatiniziation, it will decrease viscosity, and can ruin what you are making. You need to cook it until it reaches the desired thickness (do not overdo it)!
How can stirring influence gelatinization positively and negatively? positive- stirring is necessary at the beginning to prevent lumps negative - continuous or vigorous stirring causes starch granules to rupture and the starch paste will thin (instead of thicken).
How does acid affect gelatinization? pH below 4.0 decreases viscosity of starch paste. If you want to add an acid, it is best to add it at the end of the gelatinization process.
How does sugar affect gelatinization? 1. sugar competes with starch for water. 2. It delays the onset of gelatinization 3. increases temperature required for gelatinization
Since sugar can affect gelatinization, what starch is commonly used for making gelatinized desserts? cornstarch
What is dextrinization? a brown roux
How does dextrinization work? How does it affect the viscosity? dry heat causes the breakdown of starch molecules to smaller sweeter tasting dextrin molecules Viscosity is reduced.
Whatn are different methods of starch pastes? 1. roux 2. slurry 3. buerre manie 4. dry mix
What are each of these? 1. roux 2. slurry 3. buerre manie 4. dry mix 1. roux - cooked fat and flour 2. slurry - cold water and starch or flour 3. buerre manie - uncooked butter and flour paste 4. dry mix - cornstarch puddings
When is buerre manie used? added at the end of cooking if needed to thicken something before serving
Created by: watermelon25
 

 



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