Prepare cereals and starch

1. 1. PREPARE CEREALS AND STARCH

2. 2. Cereals - are usually starchy pods or grains. - are the most important group of food crops
in the world named after the Roman goddess of harvest, Ceres. - Rice, wheat and corn are
the three most cultivated cereals in the world.
3. 3. Starch - is the second most abundant organic substance on earth. - It is found in all forms
of leafy green plants, located in the roots, fruits or grains. - is the source of up to 80% of
calories worldwide. Besides this significant role, starches have been used in food
manufacture, cosmetics, pharmaceuticals, textiles, paper, construction materials, and other
industries.
4. 4. TOOLS AND EQUIPMENT 1.Mixing bowl 2.Wire Whip 3.Sifter 4.Wooden spoon 5.Slotted
spoon 6.Blending fork 7.Rubber scraper 8.Strainer 9.Tongs 10. Measuring cups
5. 5. 11. Measuring spoons 12.Sauce pans and pots 13. Kettles and rice cooker 14. Pressure
cooker 15. Double boiler 16.Steamer 17. Colander 18. Canister 19. Butcher knife 20.
Channel knife
6. 6. SOURCES OF STARCH 1. cereal grains, including corn, wheat, rice, grain, sorghum, and
oats; 2. legumes; and 3. roots or tubers, including potato, sweet potato, arrowroot, and the
tropical cassava plant (marketed as tapioca)
7. 7. COMMON SOURCE OF MANUFACTURED FOOD STARCH 1. corn 2. potato 3. Tapioca
(cassava)
8. 8. STARCHES ARE NAMED AFTER ITS PLANT SOURCES 1. corn starch from corn 2 . rice
starch from rice 3. tapioca from cassava
9. 9. CLASSIFICATION OF STARCH 1. Native or Natural Starch refers to the starches as
originally derived from its plant source. 2. Modified Starches are starches that have been
altered physically or chemically, to modify one or more of its key chemicals and/or physical
property. 3. Purified starch may be separated from grains and tubers by a process called wet
milling.
10. 10. Modified food starch is a food ingredient that is chemically altered, and made from
starch.
11. 11. THE STARCH MOLECULE Starch is polysaccharide made up of hundreds or even
thousands of glucose molecules joined together. 2 TYPES: 1. Amylose is a long chain-like
molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2,
000 glucose molecules. The amylose fraction of starch contributes gelling characteristics to
cooked and cooled starch mixtures. A gel is rigid to a certain degree and holds a shape
when molded.
12. 12. Amylose molecules contribute to gel formation. This is because the linear chains can
orient parallel to each other, moving close enough together to bond.
13. 13. 2. Amylopectin has a highly branched, bushy type of structure, very different from the
long, string-like molecules of amylose. In both, amylose and amylopectin, however, the basic
building unit is glucose. Cohesion or thickening properties are contributed by amylopectin
when a starch mixture is cooked in the presence of water, but this fraction does not produce
a gel.
14. 14. Amylopectin – a branched molecule of glucose units that makes up a more significant
proportion of starch and is insoluble
15. 15. STARCH PROPERTIES AND REACTIONS 1. Gelatinization. The sum of 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.
Changes in Gelatinization of Starch • hydration and swelling to several times original size •
increase in clarity • marked, rapid increase in consistency and attainment of peak • with heat
removal, retro gradation of mixture to a paste-like mass of gel.
16. 16. 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.
17. 17. 4. Syneresis. Oozing of liquid from gel when cut and allowed to stand (e.g. jelly or baked
custard). The oozing of liquid from a rigid gel; sometimes called weeping. This reaction
occurs in all kinds of gels: puddings jellies custards gelatin agar
18. 18. 5. Dextrinization. It is the process of forming dextrin. Dextrins – are 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 during cooking or processing and during storage of
food where a chemical reaction in which a molecular linkage is broken and a molecule of
water is utilized. a. Prolonged heating of starches with acid will promote hydrolysis. This can
happen when cooking an acidic food, such as: Pineapple pie resulting in reduced viscosity or
firmness of the pie filling.
19. 19. FUNCTIONAL PROPERTIES OF STARCHES Starch plays various roles in food, a
typical multi-tasker 1. Thickeners in gravies, sauces and pudding. It absorbs water and
become a gel when cooked. 2. Colloidal stabilizers 3. Moisture retainer 4. Gel forming agents
5. Binders 6. Package 7. Flavor carriers– its ability to trap oils and fats, which absorb
flavoring substances more efficiently.
20. 20. PREPARING PASTA Pasta- Is general name for a simple dough mixture made from hard
wheat, flour and water.
21. 21. TECHNICAL TERMS Al dente- Refers to the desired texture of cooked pasta in Italian
cooking. It literally means “to the tooth” Fettuccine- A type of pasta popular in Roman
cuisine. It is a flat thick noodle made of egg and flour. Linguine- A type of pasta that is long,
thin and flat.
22. 22. TECHNICAL TERMS Rigatoni – a type of pasta that is shaped like short, wide tubes. Ziti
– Medium sized tubular pasta Rotini – A type of helix or corkscrew- shaped pasta.