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Prepare Cereals and Starch Dishes
Prepare Cereals and Starch Dishes
3. Legumes
Corn Potato
Amylopectin
• Has a highly branched, brushy type of
structure, very different from the long,
string-like molecules of Amylose.
Cohesion or thickening properties are
contributed by amylopectin but this
fraction does not produce gel.
Moisture, 19 13 13
%
Ash, % 0.4 0.2 0.2
Protein,% 0.06 0.1 0.4
Lipid, % 0.05 0.1 0.8
Phosphor 0.08 0.01 0.06
us, %
Amylose, 21 17 28
%
1. GELATINIZATION
The sum of the
changes that occur
in the first stages
of
heating starch granules in a moist
environment which includes swelling of
granules as water is absorbed and
disruption of the organized granule
structure.
2. VISCOSITY
The resistance
to flow; increase
in thickness or
consistency. When the newly gelatinized
starch is stirred, more swollen granules
break and more starch molecules spill
causing increase in viscosity or
thickness.
3. RETROGADATION
Is the process in
which starch
molecules,
particularly the amylose fraction, re-
associate or bond together in an ordered
structure after disruption by
gelatinization; ultimately a crystalline
order appears.
4. SYNERESIS
Oozing of liquid
from gel when
cut and allowed
stand (e.g. jelly or baked custard). The
oozing of liquid from rigid gel;
sometimes called weeping. This reaction
occurs in all kinds of gels: puddings,
jellies, custards, gelatin and agar.
5. DEXTRINIZATION
It is the process
of forming
dextrin. Dextrins
a re
partially hydrolyzed starches that are
prepared by dry roasting. In home
kitchens, dextrinization is achieved by
toasting flour for polvoron, rice flour for
Kare-kare sauce, and bread slices for
breakfast.
6. HYDROLYSIS
Starches
undergo
hydrolysis
Processing during cooking and storing
food where a chemical reaction and a
molecular linkage is broken and a
molecule of water is utilized.
• A plant (as a grass) yielding
starchy grain suitable for food;
also : its grain.
Whole Grain Cereal is a grain product that has retained
the specific nutrients of the whole, unprocessed grain and
contains natural proportions of bran, germ and endosperm.
Water
Niacin Protein
Noodles
Riboflavin Fat
&
Pasta
Thiamin Carbon
Phosphurus Calcium
Macaroni Miswa
BIhon Miki
Spaghetti Linguini