Starch Cookery

Starch
• Polymers of glucose joined in glycosidic linkages
• Main source of carbohydrates
• Synthesized by plants through photosynthesis

6 CO2 + 6H2O C6H12O6 + O 2 + H2O

GLUCOSE
 Starch Granule

http://food.oregonstate.edu/learn/starch.html
Satnayake & Jackson, 2008ttp://www.sciencedirect.com/science/article/pii /S10434526080040
51#gr4
 Starch Fractions
Amylose

• Straight chain
• Responsible for gelling

http://www.food-info.net/uk/carbs/starch.htm
 Starch Fractions
Amylopectin

• Dendritic (branched) chain

• Responsible for thickening

http://www.food-info.net/uk/carbs/starch.htm
 Amylose vs. Amylopectin
Properties Amylose Amylopectin
No. of glucose 250-350 500-2000
molecules
Chemical Linear Branched polymer
configuration Alpha 1,4 linkage Branched points
at alpha 1,6
linkage
Molecular 40,000-300,000 4-6 million
weight
Solubility in Very soluble Less soluble
water
Chavez, 2006
 STARCH % %
FOOD AMYLOSE AMYLOPECTIN
Waxy Rice 0 100
Waxy Corn 0 100
Ordinary Rice 16 84
Sweet Potato 18 82
Tapioca (Cassava) 18 82
Wheat 22 78
Ordinary Corn 24 76
Sago 26 74
Amylomaize 50 50
 Testing for starch
Iodine test
• Color reaction
between amylose
and Iodine forming
a complex with
blue-black color

http://www.elmhurst.edu/~chm/vchembook/5
48starchiodine.html
 Testing for starch
Iodine test

http://www.webexhibits.org/causesofcolor/6AC.html
 Starch in Food Products
• Thickening agent
• Gelling agent
• Edible film
• Structural
• Binding and filling
• Coating
• Coloring
 Properties of Starch
GELATINIZATION
• Swelling of starch granules when heated in water
• Migration of some amylose outside the granule
• Loss of birefringence

http://www.food-info.net/uk/carbs/starch.htm
 Properties of Starch
GELATINIZATION STEP
1. Starch + cold water
Absorption of a small amount of cold water +
temporary suspension
2. Starch + hot water
Absorption of larger amounts of water
more permanent suspension
http://www.food-info.net/uk/carbs/starch.htm
 Properties of Starch
Factors Affecting Gelatinization
• Kind of starch (cereal, roots, legumes)
• Effect of other ingredients
• Concentration
• Agitation
• Cooking method
 Factors Affecting Gelatinization:
Kind of starch
Starchy food Gelatinization
Temperature (oC)
Rice, ordinary 76 – 86
Corn, ordinary 62 – 70
Corn, waxy 67 – 80
Potato 58 – 66
Tapioca 52 – 64
 Factors Affecting Gelatinization:
Effect of other ingredients
Sugar
• Hygroscopic thus delays gelatinization
• Increased translucence, reduced paste
viscosity and gel strength
Salt
• Preserves integrity of cells before it ruptures
• Increase viscosity of starch at its max peak
 Factors Affecting Gelatinization:
Effect of other ingredients
Acid
• Acid + heat promotes hydrolysis
• Delayed gelatinization and softer gel
Fat
• Fat coats starch prevents absorption of H2O
Protein
• Its coagulation increases firmness of starchy
gels
 Factors Affecting Gelatinization:
Concentration
• Concentrated dispersions become more viscous at
lower temperatures
Agitation
• Separation of granules before gelatinization
required
• Breaks intermicellular bonds & starch granules are
ruptured
Cooking method
• Rapid direct heating of starchy paste vs indirect
heating
 The Product of Gelatinization
• Paste- thickened starch mixture (74-88 O C)
• Proportion (starch : water)
SOL (1 – 2 Tbsp: 1 cup) GEL(3 – 4 Tbsp: 1 cup)
 Thickener Agent
One of the first steps in preparing sauce to add a
starch thickener in a form of:
Roux – hot liquid added to cooked fat-flour
combination
Beurre Manié– uncooked fat-flour
combination added to simmering sauce
Slurry – Cold water + starch added to
simmering sauce
 5 Mother Sauces
Béchamel (white) Sauce
Base Ingredient: Milk
Small Sauces: Cheddar Cheese
Cream
Mornay
Mustard
 5 Mother Sauces
Espagnole (brown) Sauce
Base Ingredient: Brown Stock (Beef or Veal)
Small Sauces: Mushroom
 5 Mother Sauces
Hollandaise Sauce
Base Ingredient: Butter
Small Sauces: Maltaise
Mousseline
 5 Mother Sauces
Tomato Sauce
Base Ingredient: Tomato (puree)
Small Sauces: Creole
Portuguese
Spanish
 5 Mother Sauces
Velouté Sauce
Base Ingredient: White Stock (Chicken or Fish)
Small Sauces: Curry
Mushroom
Herb
 Properties of Starch
GELATION
• Setting of gelatinized starch into gel after cooling
• Waxy starch do not form gels
• High amylose starch form firmer gels
(cornstarch vs. tapioca)
Starch in cold Water is The starch
water absorbed and granules form a
when it swells, matrix trapping
amylose is water inside
released . Both
molecules
becomes less
ordered
 Properties of Starch
RETROGRADATION
• Upon cooling, molecules re-associate to form a
solid or rigid gel
 Properties of Starch
SYNERESIS
• Leakage or separation of
fluid from the gel when
left standing for too long a
time
• Water is forced out due to
continuous realignment of
molecules
 Properties of Starch
DEXTRINIZATION
• Effect of dry heat on starch
• Breakdown of starch into
smaller fragments called
dextrins
• Contributes to delicate
brown color
 Common Problems in Starch Cooking
• Lumping
• Raw starch flavor
• Scorching
• Gummy pastes and gels
 Starch Modification
• Starch modified though physical and chemical
methods
• Interferes in the tendency of linear starch
molecules to retrograde to the soluble form on
freezing and aging
 Modified Starches
1. Instant starch: starches that rehydrate in
cold water; pre-gelatinized then dried
2. Acid-modified or thin cooking starches:
treated with dilute acid, yields stronger
gels when cooled
 Modified Starches
3. Cross-linked or cross-bonded starches:
treated with compounds which bind starch
chains together yields viscous starch
mixtures
4. Stabilized starches: inhibit association of
starch molecules with another thereby
inhibiting syneresis
 Modified Starches
5. Oxidized starches: treated with sodium
hypochlorite to bleach starch and shorten
starch chains
6. Resistant starch (manufactured): starch
modified in a way that results to a product
which is resistant to enzyme (human)
digestion
QUIZ