Test 3 - Starch
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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show | Tree starch, root starch and cereal/grain starch
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show | Sago
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show | tapioca, arrowroot, and potato
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what are examples of cereal/grain starches? | show 🗑
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What are examples of when you use wheat flour vs cornstarch in foods? | show 🗑
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show | It is a polysaccharide (complex carb)consisting of amylose and amylopectin
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show | amylose
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show | 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.
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show | for 1 T of cornstarch, 2T of flour
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This occurs when starch granules are heated in a liquid | show 🗑
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what happens to the bonds during gelatinization? | show 🗑
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show | instant pudding, instant cereals, instant mashed potatoes
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What is a fluid starch paste while it is hot and pourable? | show 🗑
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show | hot gravy, hot pudding mixtures, and hot bechamel
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show | Gel
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What does gel formation depend on? | show 🗑
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show | the strong bonds of amylose network trap water and it will increase the rigidity of the starch mass.
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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..? | show 🗑
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show | syneresis
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show | 1. type of concentration of starch
2. water
3. temperature
4. timing
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show | wheat vs white or how much starch is used can affect the concentration
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How does the amount of water affect gelatinization? | show 🗑
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show | most need to reach boiling piont
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show | 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)!
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show | 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).
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show | 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.
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show | 1. sugar competes with starch for water.
2. It delays the onset of gelatinization
3. increases temperature required for gelatinization
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Since sugar can affect gelatinization, what starch is commonly used for making gelatinized desserts? | show 🗑
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show | a brown roux
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How does dextrinization work? How does it affect the viscosity? | show 🗑
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show | 1. roux
2. slurry
3. buerre manie
4. dry mix
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show | 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
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When is buerre manie used? | show 🗑
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Created by:
watermelon25