G10 Starch Flashcards
are usually starchy pods or grains
cereals
3 most cultivated cereals
rice
wheat
corn
sources of starch
cereal grains
legumes
roots or tubers
source of manufactured food starch
corn
potato
Tapioca(cassava)
Classification of starch
native/natural starch
modified starches
purified starch
starch molecule
amylose
amylopectin
starch properties and reactions
gelatinization viscosity retrogadation syneresis dextrinization hydrolysis
functional properties of starch
thickeners colloidal stabilizers moisture retainer Gel forming agents binders package Flavor carriers
occurs when starch is heated in presence of water
gelatinizations
resistance to flow/increase in thickness/consistency
viscosity
starch molecules” “, re-associate or bond together in an ordered structure after disruption by gelatinization, a crystalline order appears
retrogadation
oozing of liquid from gel
syneresis
process of forming dextrin
dextrinization
molecular linkage is broken and a molecule of water is used
hydrolysis
