GROUP

-Marie Paula Guela

-Kim Galang

-Mitchel Valdez
STARCH COMPOSITION AND STRUCTURE
THE STARCH MOLECULE

-The Starch is Polysaccharide made up of hundreds or

thousands of glucose molecules joined together

- AMYLOSE
- - is a long chain-like molecule,sometimes called the linear
fraction, and is produced by linking together 500 – 2,000
Glucose molecules. It contributes geling characteristics to
cooked and cooled mixtures. A “GEL” is Rigid to Certain
degree and holds a shape when molded.
THE STARCH MOLECULE

AMYLOPECTIN
- Has a highly branched, bushy type structure,very
differen from the long,string-like molecules of
amylose.

- MOST NATURAL STARCHES ARE MIXTURES OF THE

TWO FRACTIONS. CORN,WHEAT,RICE,POTATO,AND
TAPIOCA STARCHES CONTAINS 24-16 PERCENT
AMYLOSE
THE STARCH GRANULE

 In the storage areas of plants,notable the

seeds and roots, molecules of starch are
deposited in tiny, organized units called
“GRANULES”

 Amylose and amylopectin molecules are placed

together in tightly packed stratified layers
formed around a central spot in the granule
called the “HILUM”
COMPOSITION OF STARCH
STARCH PROPERTIES AND REACTIONS
Gelatinization.The sum of changes that occur in the first
stages of heating starch granules in a moist envionment
which includes swelling of granules as water is absorbed
and disruption of the organized granule structue

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.
CHANGES IN GELATINIZATION OF STARCH
 Hydration and swelling to several times original size
 Loss of Birefringence
 Increase in clarity
 Marked,Rapid increase in Consistency and attainment of Peak
 Disolution of linear molecules and diffusion from ruptured
granules.
 With Heat removal,Retro gradation of mixture to a paste-like
mass of gel.
 DIFFERENT SWEETENERS ADDED TO STARCH GEL
PREPARATION

HONEY

MOLASSES
PANUTSA OR GRANULATED
SUGAR
RETROGATION

 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
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
DEXTRINIZATION

 Itis the process of forming

dextrin.Dextrins – are partially hydrolyzed
starches that are prepared by Dry
Roasting
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.