NFS 53 1st Edition Lecture 10 Outline of Last Lecture I Grains II Less refined more refined grains III Carbohydrates IV Complex carbohydrates in plants V Fiber in plants VI Wheat to flour VII Wheat plant and usefulness in flour VIII Barley IX Rye X Oats Outline of Current Lecture I Grain Flours II Flour gluten or not III Starch and cooking grains IV Gelatinization V What happens VI Cooking factors VII Starch molecules VIII Gel formation IX Starch as crucial to cuisines X Sauces XI Sauces and starches XII Starch thickened sauces These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute XIII White sauces XIV Roux a Light Roux b Dark Roux Current Lecture I Grain Flours a A powder made from grains produced by milling a process of grinding gristing and sifting b Most widely used is wheat but any cereal grain can be made into flour c Also can be made from roots and tubers i Potato arrowroot taro and nuts d All flours contain high percentages of starch but not all have gluten II Flour gluten or not a Gluten i Wheat barley rye triticale b Non gluten i Oats amaranth buckwheat corn rice III Starch and cooking grains a The high starch content of all grains and grain flours means certain transformations occur when the starch is cooked b When starch is cooked the chemical transformation occurs gelatinization IV Gelatinization a Definition the cooking of starch in liquid b The main transformations i Swelling clearing thickening V What happens a Heat allows the surrounding liquid to move and this entry of water into the starch granule b The granule swells until it is many times larger than its original size c The liquid becomes thicker and more viscous VI Cooking factors a Water or liquid enough of proper absorption and expansion b Temperature liquids must be warm c Time too long breaks up the starch d Technique stir or not to stir e Addition of acid sugar or fat weakens or delays gelatinization VII Starch molecules a Amylose i A long chainlike linear molecule with 500 to 2000 glucose molecules connected by 1 4 linkages ii Amylose will form a gel b Amylopectin i A highly branched bushy structure of glucose molecules connected by 1 4 and 1 6 linkages ii Amylopectin will not form a gel c Need amylose in the starch molecule in order to get thickening in a liquid VIII Gel formation a Amylose leaves the granule b Amylopectin stays inside the granule IX Starch as crucial to cuisines a Used as thickening agents in soups sauces gravies ect b Dry starch tends to pack together and can be separated by mixing with melted fat white sauce cold liquid making a slurry or dry ingredients such as sugar making pudding c Separated starch granules absorb liquid more uniformly during the cooking period which prevents lumps from forming X Sauces a Sauces add to preparation of myriad dishes moisture flavor texture and appearance b Above all most effects flavor and mouthfeel c Accompany a primary food and thus have a concentrated flavor d Offer stimulation through aroma taste and mouthfeel e Integrate carbohydrate and proteins i Otherwise might be challenging to consume physically and or sensorially XI Sauces and starches a Starches serve as a crucial thickening agent in sauces b Inexpensive and versatile thickener c Grain starches make sauces that easily thicken and congeal when cool XII Starch thickened sauces a Roux butter is melted and the flour is mixed in and heated liquid is slowly added to the cooked butter and flour b Beurre Maine soft butter and flour are mixed into a paste which is then added to hot liquid a little at a time c Slurry combining starch with cold liquid which is then added to a simmering liquid XIII XIV White sauces Sauce Fat Flour Liquid Salt Thin 1 Tb 1 Tb 1c tsp Medium 2 Tb 2 Tb 1c tsp Thick 3 Tb 3 Tb 1c tsp Very Thick 4 Tb 4 Tb 1c tsp Roux a Light Roux i Butter over medium heat then add flour 3 5 minutes ii Let cool slightly before whisking in the liquid iii Let simmer to desired quality and texture b Dark Roux i Butter over medium heat then add flour 8 10 minutes ii Good for Cajun or Creole cooking