Starch and Grains

What is the ration of flour to liquid in cream soups?

1 Tbsp of flour : 1 cup of liquid

What is the breakdown of starches in heat?

1. Polysaccharides 2. Dextrins 3. Oligosaccharides 4. Disaccharides 5. Monosaccharides

What are the 5/6 mother sauces?

1. White sauce- fat, flour, liquid, and seasonings 2. Bechamel - when milk based 3. Veloute - light stock of veal, chicken, or fish 4. Espagnole - brown stock of beef or pork 5. Hollandaise - egg yolks and white wine vinegar 6. Tomato - tomatoes and vegetable stock

Endosperm

Longest part of the kernel, used as flour

What characteristics do cross linked or cross-bonded have?

Lower viscosity (amylopectin) Increased temperature for hydration Increased stability in acid conditions Increased resistance to shear or stirring Increased tolerance to heat

What is hydrolysis?

Mixing starch with water and an acid to break molecular chains "Thin boiling" or "acid thinned" starch Low viscosity

How does sugar affect a starch paste?

Raises temperature of gelatinization Can decrease gel strength in starch pastes Competes for water

How does being undercooked affect starch paste?

Raw starch flavor Less smooth and silky mouth feel

Disaccharides are

any of a group of carbohydrates, as sucrose or lactose, that yield monosaccharides on hydrolysis. (Also called a double sugar)

Rice Starch

forms a weak gel

Durum wheat

hard wheat for making macaroni and pasta Semolina-purified middlings of durum wheat that have been ground to a certain sieve size

Describe Starch Gelantinization

is the process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites to engage more water. This dissolves the starch granule in water and causes swelling.

Arrowroot

used more in European cooking, brownish paste

Tapioca

starch paste is stringy

Glycogen

storage form of glucose

What is meant by retrogradation of a starch paste?

-Retrogradation refers to the reassociation of starch molecules after a its initial mixture cools. -It is responsible for defects in starchy foods such as the loss of viscosity in soups and the staling of bread.

What is a modified starch?

A chemical or physical means is used to improve function in food preparation

What is "wet milling"?

A process that chemically modifies starch. This enhances desirable qualities

Fiber

A tough complex carbohydrate that the body cannot digest

Sorghum

A type of millet with large seeds, not used in the U.S but an important grain crop in the world

What is a hydrocolloid?

A water loving substance

What is retrogradation?

After gel formation, changes in the structure continue and bonds tighten and gel weeps

What digestive enzyme breaks down starch?

Amylase- breaks polysaccharides to disaccharide "maltose" to monosaccharide "glucose"

What are the 2 types of starch molecules?

Amylose and Amylopectin

Enrichment

An enriched food is a product to which nutrients have been added. Typically, the added nutrients were present in the food in its original form, but were removed at some point during processing. White bread is an example of an enriched food because certain vitamins are added after the bleaching process depletes them.

What is the effect of moist heat on starches?

As heated, starch granules absorb water and swell Increased viscosity Increased translucency (gelatinization) Different starches gel at different temperatures Complete at 190-194 degrees F.

How do you make a roux?

Blend melted fat with flour to form paste

What is amylopectin?

Branched, bushy structure starch Provides cohesion or thickening properties when cooked in liquid DOES NOT produce a gel Glucose is basic building block

Rice

Brown Rice: the whole kernel w/only the outer husk removed, crunchy, slightly nutty flavor, take a long time to cook Converted Rice: B vitamins and minerals in the bran and hull dissolve and migrate to the endosperm so the nutritional content of the final product is enhanced, parboiled grain before processing Quick-Cooking Rice: precooked to gelatinize the starch and then dried, has a tendency to congeal Rice Flour: made from ground white or brown rice, has no gluten, good for people with allergies to wheat flour Waxy Rice Flour: almost entirely amylopectin, therefore, an excellent stabilizer and prevents seperation of sauces and gravies in frozen foods

What type of roux has less thickening power?

Brown roux

Cellulose

Carbohydrate component of plant cell walls. It's insoluble

What types of food contain amylopectin?

Certain strands of corn, rice, grain, sorghum, and barley

What kind of flavors can be added to a starch thickened dessert?

Chocolate, cocoa, coconut, nuts, maple syrup, diced fruits, etc

What does it meant to temper an egg?

Continuously adding hot liquid into eggs while whisking. Keeps the eggs from scrambling in dishes

Maillard reaction

Contributes to the appearance, flavors and aromas in baked goods, etc.. reaction of a reducing sugar and an amino acid

What are types food contain amylose?

Corn, wheat, rice, tapioca contain 16-25%

What kind of starch is used in gravies and stir-fry sauces?

Cornstarch- more clear and glossy 1 tbsp per cup of liquid

How do fats and proteins affect a starch paste?

Delay hydration Lowers rate of viscosity development

What are native starches?

Derived from plants without chemical or physical modifications Ex. cornstarch

What are the effects of dry heat on starch?

Dextrinization Starch becomes brown and toasted flavor develops More soluble Reduced thickening Ex. brown roux

When should you stir a starch paste?

Early in cooking

Fortification

Food fortification - also known as food enrichment - is when nutrients are added to food at higher levels than what the original food provides. This is done to address micronutrient deficiencies across populations, countries and regions.

Millet

General name for numerous small seed grasses Used to make porridge, unleavened bread, beer

What is sucrose?

Glucose + Fructose

What is lactose?

Glucose + Galactose

What is maltose?

Glucose + Glucose

Fiber whole grains

Good source of soluble fiber (helps lower cholesterol & control blood sugars) and insoluble fiber decreases risk of colon cancer

Germ

Good source of vitamins, minerals, fats, sugar protein

Nutritive value

Grains 71% CHO Protein 11% Fiber 2-3% Minerals, some vitamins 2%

What are the characteristics of "thin boiled" starch?

Has low ______ Hydrates at a lower temperature Still retains its gelling properties (amylose) Often used in confectionary industry

Amaranth

High in lysine (limiting amino acid in other grains) Can be incorporated into bakery products if mixed (1:3) with wheat flour

In the food industry starch is purified into a _____?

Hydrocolloid

How does aggitation or stirring affect starch paste?

If excessive can rupture starch molecules Decreases viscosity Slick, pasty mouth feel

Where are pectins used?

In jellies

What is a dextrin in starch?

Is a group of low molecular weight carbohydrates produced by the hydrolysis of starch. They are widely used in industries due to their nontoxicity. To become dextrin, the starch is subjected to a hydrolysis process that divides the long molecular chains of starch

Describe cornstarch pudding

Less pasty and smoother mouth feel than flour

What is amylose?

Long chainlike starch molecules Provide gelling characteristic Colloidal dispersion holds shape Glucose's basic building block

What is an example of moist heat on a starch?

Oatmeal, cream of wheat, grits, rice

Buckwheat

Pancake flour

Hemicellulose and mucilages

Partially soluble

What comes after gelatinization?

Pasting

Barley

Pearl Barley: hull and bran removed from the whole grain, used in soups, baby foods

complex carbohydrates

Polysaccharides

What is instant starch?

Pre-cooked or pre-gelatinized starch Cooked or dried into granules Needs hot water to disperse and stirring to prevent lumps Has stability and smooth texture Instant puddings, gravies, and sauces

What are cross-linked or cross-bonded starches?

Produced by reagents such as phosphorus oxychloride Welds starch chains together to limit swelling

Where is starch stored?

Roots Seeds Fruits Stems of plants

Does a roux or slurry have a richer flavor?

Roux

Roux or slurry more stable?

Roux

Dextrin is like toast

Shortened starch (darkening process)

Pectins

Soluble

What is an example of a cross linked or cross-bonded starch?

Spaghetti sauces Pie fillings for frozen pies

What is heat treated starch?

Special process Labeled as starch (instead of modified starch) because no chemicals are involved Greater viscosity and stability

What are starches used as?

Stabilizers Texturizers Thickeners Binders

How do you make a slurry?

Starch (flour or cornstarch) mixed with cold liquid Has the consistancy of thick cream Added to hot liquid while stirring and then cooked over direct heat until mixture boils

Caramelization

Sugar browning (sugars heated over their melting point)

What is cold water starch?

Swells at room temperature water

Separation or "weeping" of liquid from a gel

Syneresis

What is syneresis? Why may it occur in cooked starch mixtures?

Syneresis, also known as weeping, is the result of an increase in molecular association as a starch mixture ages.

What factors affect starch paste?

Temperature and time of heating If undercooked Agitation or stirring Acidity Sugar Fats and proteins

Invert sugar

The mixture of fructose and glucose (like in candy)

How are starch thickened desserts prepared?

Thicken liquid with starch before adding egg Add small amount of egg mixture to egg to dilute or temper the egg to prevent coagulation Then add bulk of mixture Cool mixture after addition of the egg to coagulate the egg proteins Should not reach boiling

How does temperature and time of heating affect starch paste?

Thicker if cooked quickly Bring to a boil over direct heat, constantly stirring until sauce thickens and simmer 1 minute Ex. white sauces

Why do we need to modify starches?

To achieve a desired texture and flavor in a product that must undergo higher temperatures, high shear, low pH, or freeze-thaw cycles during production

When does the gel form in gelatinization?

Upon cooling

Rye

Used mainly for the commercial manufacture of bread Very distinct flavor Breads made with rye flour are moist and less elastic in texture, rye bread is frequently made of a combination of wheat and rye flours

Oats

Whole grain is inedible-outer husk touch and fibrous Rolled Oats-take the longest to cook Oat Bran-the outermost part of the pericarp and has been shown to decrease serum cholesterol

Monosaccharides

a carbohydrate that does not hydrolyze, as glucose, fructose, or ribose, occurring naturally or obtained by the hydrolysis of glycosides or polysaccharides.

What is a polysaccharide

a carbohydrate, as starch, inulin, or cellulose, containing more than three monosaccharide units per molecule, the units being attached to each other in the manner of acetals, and therefore capable of hydrolysis by acids or enzymes to monosaccharides.

Where is starch found?

breads, cereals, grains and potatoes

Simple Sugars

monosaccharides and disaccharides

Flour

most common type in food preparation, gravies, sauces, soups

Corn

next to wheat, the most used grain in the U.S

Starch is a _____

polysaccharide

Cornstarch

regular or waxy, regular forms a gel, puddings, fruit juices. Waxy cornstarch-used commercially for canning and freezing (in amylopectin)