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  • Starch and Alimentary Paste Starch and Alimentary Paste

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    Irine Limuardo Soriano
    67 views18 pages
    This document discusses the properties, structure, and cooking of starches and pastas. It describes how starches are made of glucose polymers and form granules in plants. The process of gelatinization causes starches to absorb water and become soluble and digestible. Different types of pastas are categorized based on their shape, such as thin long noodles like spaghetti, long tube noodles like bucatini, flat long noodles like pappardelle, short tube pastas like penne, small tube pastas like macaroni, and short shaped pastas like fusilli. Proper cooking of pasta is also outlined.

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    STARCH

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    This document discusses the properties, structure, and cooking of starches and pastas. It describes how starches are made of glucose polymers and form granules in plants. The process of gelatinization causes starches to absorb water and become soluble and digestible. Different types of pastas are categorized based on their shape, such as thin long noodles like spaghetti, long tube noodles like bucatini, flat long noodles like pappardelle, short tube pastas like penne, small tube pastas like macaroni, and short shaped pastas like fusilli. Proper cooking of pasta is also outlined.

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    67 views18 pages

    Starch and Alimentary Paste Starch and Alimentary Paste

    Uploaded by

    Irine Limuardo Soriano
    This document discusses the properties, structure, and cooking of starches and pastas. It describes how starches are made of glucose polymers and form granules in plants. The process of gelatinization causes starches to absorb water and become soluble and digestible. Different types of pastas are categorized based on their shape, such as thin long noodles like spaghetti, long tube noodles like bucatini, flat long noodles like pappardelle, short tube pastas like penne, small tube pastas like macaroni, and short shaped pastas like fusilli. Proper cooking of pasta is also outlined.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    of 18

    Starch

    and
    Alimentary
    Paste
    Soluble or sol component of starch that form
    a stiff gel at ordinary temperatures and turns
    blue in iodine.

    1. As a dispersion medium. Starch in cold


    water remains a suspension.
    2. Gelatinization the process in which starch
    becomes soluble, binds water and forms a
    gel. This process makes the starch more
    easily digestible. The use of starch as a
    thickening agent is based on this process.
    Properties of starch

    - Is a polysaccharide made up entirely


    of glucose present as granules or
    grains in amyloplasts/leucoplasts of
    plants (seeds, roots, cereals,
    legumes). It is a carbohydrate that is
    produced by photosynthesis.
    - It is a linear starch molecule.
    Structure of starch granules

    • Starch molecules are present in plant cells as granules


    or grains, laid down in concentric rings and deposited
    in a radial fashion.
    • Starch granules consist of water-compatible,
    amorphous (consists of amylose and those parts of
    amylopectin where branching occurs), and partially
    crystalline (branches of amylopectin) polymers
    • These radially arranged crystal lines are link by
    amorphous areas in which the starch molecules are
    deposited in a less orderly fashion.
    • The close packing and orderly arrangement
    of starch molecules within granules accounts
    for the functional property of starch in food
    preparation.
    • Starch granules vary in size (potato starch is
    the biggest, while rice starch is smallest) and
    shape (rice starch is angular, while cassava
    starch is spherical)
    • Two fractions of starch molecules - amylose
    and amylopectin.
    Proper cooking of noodles
    Amylopectin

    1. Pasta
    • Dry pasta typically double in volume after cooking.
    • Cooking is the same as cereals.
    • Add 1 tsp salt and 1 tsp oil to boiling water to
    prevent foaming and sticking of the noodles.
    • When boiling vigorously, lower flame and simmer
    with occasional stirring cooked up to al dente
    stage.
    • Cooking time is about 20 minutes
    • Use 6 cups of water/250 g or 3 cups/cup macaroni
    which salt and oil had been added; 3 cups water
    per 1 cup macaroni used.
    • Qualities of overcooked pasta; soft, pasty and
    breaks easily.
    FOUR PROBLEMS IN STARCH COOKERY

    • INCOMPLETE GELATINIZATION OR
    RAW STARCH FLAVOUR
    • LUMPING
    • GELATION
    • PREVENTING RAW STARCH
    FLAVOUR
    WAYS TO PREVENT LUMPS

    A. DISSOLVE IN COLD WATER FIRST TO


    KEEP GRAINS DISPERSED
    B. MIX WITH SUGAR, COCOA POWDER,
    OR DRY MILK WHILE DRY TO AID
    DISPERSION
    C. COAT WITH FAT-ROUX
    D. KEEP STIRRING WHILE COOKING.
    E. MAINTAIN UNIFORM TEMPERATURE.
    STARCH ALIMENTARY PASTE AND NOODLES
    ACTION OF ENZYME

    1.THICKENING
    2. GELLING
    3.STRUCTURAL
    4. BINDING AND FILLING
    5. STABILIZING
    6. COATING OR DUSTING
    7. MOISTURE RETAINING
    8. DILUENT
    9. COLOURING
    DIFFERENT TYPES
    OF PASTA
    THIN, LONG NOODLES
    EXAMPLES OF FRESH PASTA THAT COULD
    BE CLASSIFEIED, AS A THIN LONG NOODLE
    WOULD BE: SPAGHETTI, VERMICELLI AND
    CAPELLINI.
    LONG TUBE SHAPED NOODLES
    MUCH LIKE SPAGHETTI AND ANGEL HAIR PASTA, THESE TYPES
    OF PASTA ARE THIN AND LONG. HOWEVER, THESE PASTAS,
    SUCH AS PERCIATELLI OR BUCATINI, HAVE A TUBE RUNNING
    DOWN THE CENTER OF EACH NOODLE. DUE TO ITS SHAPE,
    THIS PASTA IS BEST PAIRED WITH SAUCES THAT HAVE
    STRONG FLAVOR.
    FLAT, LONG NOODLES
    EVEN THOUGH THESE NOODLES HAVE LONG,
    DELICATE SHAPE, THEY ARE WIDER, THUS
    PROVIDING A SURFACE THAT CAN HOLD A
    HEAVIER SAUCE. EXAMPLES ARE FETTUCINE,
    PAPPARDELLE AND TAGILATELLE.
    SHORT, TUBE SHAPED PASTA
    PENNE, RIGATONI AND ZITI ARE EXAMPLES OF SHORT,
    TUBE ARTISAN DRIED PASTA. DUE TO THE STURDINESS
    OF THE SHORT TUBES, THES PASTAS CAN HOLD A MUCH
    HEARTIER SAUCE.
    SMALL TUBE-SHAPED PASTA

    MACARONI AND DITALINI ARE WELL KNOWN


    SMALL, TUBE SHAPED ARTISAN PASTAS.
    SHORT SHAPED PASTA
    THIS PARTICULAR GROUP OF PASTA HAS A
    LARGE VARIETY, THE SHAPES CAN INCLUDE
    EVERYTHING FROM RIDGES TO CURLS. FARFALLE
    AND FUSILLI PASTAS ARE POPULAR IN THIS
    GROUP.
    ANY CLARIFICATION??
    IF NONE PLEASE BRING OUT ¼
    SHEET OF PAPER

    CHAARRR……
    HOPE YOU LEARNED GUYS ^_^

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