Chaoter 7
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What is the purpose of starch in plants
Carbohydrate energy
What are significant sources of starch
Potato, rice, wheat
Amylose vs amylopectin
Amylose has 20 percent starch content Amylopectin has 80 percent starch content
Amylose vs amylopectin Which one is more highly crystalline
Amylopectin
What’s a better thickening agent Amylose vs amylopectin
Amylopectin
Amylose vs amylopectin Which one is responsible for retrogradation
Amylose
Amylose vs amylopectin More predominant in native starches
Amylopectin
What does native mean in starch
Pure form of starch
Why is native starch insoluble in water
Extensive extra molecular bonding
How is refrigeration implicated in retrogradation of bread
Staling of bread
Why shouldn’t starch be added directly to hot water
The starch will clump , mix with cold water then heat
Food examples where starch serves as a big role
Roux for soup
Hydrolyzed starch
Corn syrup easier to gel
Cross linked starch
Tolerance to heat, clear gel
Substituted starch
Prevents pre gelatinization
Why is water essential for gelatinization
Water is needed to starch granules to swell
What is roux
Equal parts butter and flour. Used to thicken