FSHN 300 1nd Edition Lecture 29 Outline of Last Lecture I. Exam #3Outline of Current Lecture I. StarchII. Starch in Food ProductsIII. Starch CharacteristicsIV. Starch Transformationsa. Factors Influencing GelatinizationV. Gel FormationVI. Saucesa. Functions in Foodsb. 5 Mother Saucesc. Small SaucesVII. Thickened SaucesVIII.Current LectureI. Starch:a. Glucose molecules synthesized by plants through the process of photosynthesis.b. Glucose is converted to starch by the plant, and then:i. Utilized for energyii. Stored in the seeds, roots, stems, or tubersc. Digestive process converts starch back to glucose – 4 calories per gramd. Some common sources of starch are:i. Corn, potatoes, rice, wheat, cassava (tapioca), dried beans, and taro root. e. Foods containing starches II. Starch in Food Products:a. Thickening:i. Soups, sauces, gravies, stews, custards, puddings, icings, and salad dressings.ii. Edible Films- Coating on chewing gums, binderiii. Sweetener:1. Dextrosea. Food industry term for glucose derived from starch2. Corn SyrupIII. Starch Characteristics:a. Starch structure:i. Amylopectin only: waxy starchesii. High levels of amylose: gellingiii. High levels of amylopectin: non-gellingb. Retrogradation:i. Seepage of water out of an aging gel due to contraction of the bondsc. Dextrinization: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.i. Breakdown of starch molecules to smaller and sweeter dextrin moleculesii. Occurs in the presence of dry heatd. Modified Corn-Starch:i. Chemically or physically modified to create unique functional characteristicse. Three types:i. Cross-linked starch:1. Chemically treated link starch molecules with cross bridges2. More heat resistant3. Ideal for use in cooked or canned foods such as pizza, spaghetti, cheese, barbecue sauces, pie fillings, bakery glazes, and puddingsii. Oxidized starch:1. Exposed to chemical oxidizers2. Less viscous than cross-linked, but clear and more useful as stabilizers and thickenersiii. Instant or pre-gelatinized starch:1. Used for instant gravies, puddings, and saucesIV. Starch Transformations:a. Factors Influencing Gelatinization:i. Water, Temperature, Heating time, Sugar, Acid, Stirring, and FatV. Gel Formation:a. Gelatinization must occurs before gel formation (the same as gelation)b. Need a sufficient amount of amylose (thickens, but will not gel)c. For thickening, starches are often chosen based on if they will gel or notVI. Sauces:a. Functions in Foods:i. Moistness, flavor, texture, and body appearanceb. 5 Mother Sauces:i. Béchamel (white) ii. Española (brown)iii. Hollandaiseiv. Tomato v. Veloutéc. Small Sauces:i. Cheese, cream, curry, mushroom, shrimpd. Thickened Sauces:i. Cheese sauce, white sauce, and some graviese. Unthicken Sauces:i. Hollandaise, fruit sauce, chocolate sauce, barbeque sauce, and tomato sauceVII. Thickened Sauces:a. Rely predominately on gelatinization of starches for their smooth textureb. Three foundation ingredients of thickened saucesi. Liquid ii. Thickening Agentiii. Seasoning and/or flavoringsc. Glaze (or Glace)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.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
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