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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| What are different types of starches? | show 🗑
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| what is an example of a tree starch? | show 🗑
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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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| show | use wheat flour in a roux or slurry, use cornstarch in pudding.
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| show | It is a polysaccharide (complex carb)consisting of amylose and amylopectin
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| The varying ___________ content is responsible for texture differences in starch-containing foods (viscosity). | show 🗑
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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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| If you are substituting cornstarch for wheat flour or vise versa, what ratios should be used? | show 🗑
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| This occurs when starch granules are heated in a liquid | show 🗑
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| show | Heat causes hydrogen bonds holding the starch together to weaken.
Water can then enter starch, and amylose comes out.
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| what are examples of foods that are pre-gelatinized that make cooking at home fast? | show 🗑
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| show | Sol
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| What are examples of sol? | show 🗑
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| As a Sol starts to cool, it becomes a semi-solid starch paste. What is this called? | show 🗑
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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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| What are the factors influencing gelatinization? | show 🗑
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| show | wheat vs white or how much starch is used can affect the concentration
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| show | sufficient amounts of water must be used for gelatinization to occur. i.e. in a bechemel milk is used (that's 87% water).
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| How does temperature affect gelatinization? | show 🗑
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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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| How does acid affect gelatinization? | show 🗑
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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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| What is dextrinization? | show 🗑
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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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| What are each of these? 1. roux 2. slurry 3. buerre manie 4. dry mix | show 🗑
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| show | added at the end of cooking if needed to thicken something before serving
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Created by:
watermelon25