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Starches
Starch is the main form

in which plants
conserve their energy;
it is found in greater
amounts in seed,
tubers, and root
vegetables than in
other type of
vegetables, but some
starch is food in all
vegetable tissue.
The number of glucose molecules
ranges from 40 to several hundred
thousand, as the size of molecule
increase, its solubility decreases.
Most starches are mixtures of
approximately three-fourths amylose
and one-fourth amylopectin.
Amylose is a linear
polysaccharide that is linked
together by a-1, 4 linkages.
Amylopectin is a branched- chained
polysaccharide that has a-1, 6 linkages every
20- 30 glucose units in addition to the linear a-
1, 4 linkages.
Properties of
Starches
Changes During Coo
king of Starch
Any Starch is more digestible

cooked than raw. During the
cooking of starch mixtures, several
important changes take place that
are significant in the preparation of
typical starch products.
Principle of Cooking
Starches
When starch is cooked, the goal is to

obtain the full value of its thickening
power. This can be accomplished only
when there is sufficient heat and water
to hydrate the starch granule. Heating
the starch mixture above the
gelatinization temperature results in
the continued swelling of the granule.
Lumping
When dry starch is mixed with warm or hot

water, the exterior portion of the starch
granules becomes sticky and the granules
cling together in lumps. Heating does not help
to separate the granules; formed, the lumps
tend to remain intact. If one of these lumps is
broken open, raw starch is found inside. Lump
formation may be prevented in three ways.
Effect of Sugar and A
cids
Sugar has a tenderizing effect on a

starch gel. If it is not used in extreme
amounts, it will also protect the swollen
starch grains from rupturing from
mechanical damage such as stirring. When
acids are cooked with a starch mixture,
they have the effect of decreasing the
thickening power of starch.
Effect of Dry Heat
Dry heat also brings changes to

starch granules through a process
known as dextrinization. If starch or a
product containing starch is subjected
to dry heat, carbohydrate compounds
called dextrins are formed.
Retrogradation
After a starch gel has cooled or

chilled, the starch becomes less soluble
and recrystallizes. This is known as
retrogradation of starch. It is more likely
to occur in starches with a high
proportion of amylose. Amylopectin
does not gel when cooled.
Retrogradation of a starch
gel is greatly accelerated by
freezing. When a starch gel is
thawed, water is lost because
it is unable to rebind to the
fragile spongy mass.
Modified Starches
A modified starch has been treated

with chemicals, resulting in starches that
have suitable properties for use in the
food industry. Acids used to treat starches
bring about granule disintegration and a
corresponding lowered viscosity;
however, the gel that is formed is rigid.
hi te
W
Sa u c e
Cream METHODS
Soup OF
Gravies PREPARING
STARH
Puddings DISHES
White
Sauce
White sauce is the basis for many
frequently prepared foods such as cream
sauces, soufflés, croquettes, and scalloped
dishes. White sauce is a mixture of flour
and milk, with some fat added for flavour.
A white sauce is thick, with a smooth
satiny appearance free of lumps. The taste
is pleasant and without any suggestion of
uncooked starch.
Gravies
Gravies are prepared in a similar manner

to a medium white sauce. The starch is
separated by coating with meat fat or by
suspending it in cold water to make a slurry.
Gravy is different from white sauce in using
meat drippings(which may be diluted with
hot water) as liquid rather than milk. A dark
brown colour can be achieved by the
addition of a commercial gravy colour
additive.
Cream
Soup
Cream soups are thin white sauces

to which vegetable juices, vegetable
puree, or pieces of meat, poultry, or
fish are added. Freshly prepared,
canned, frozen, or leftover foods may
be used to prepare a great variety of
these highly nutritious and palatable
soups.
Puddings
Milk or fruit juices thickened

with a starchy material forms the
main ingredients in a number of
very popular desserts. Corn
starch, rice, tapioca, cornmeal and
sago are frequently used for this
purpose.
Cornstarch pudding
In making a cornstarch
pudding, as in making a white
sauce, it is necessary to
separate the granules of starch
before they are added to the
liquid.
Tapioca
Tapioca, like cornstarch and flour, is a
band in flavour and is usually combined
with other materials for variety and
interest. In the manufacture of tapioca, the
tuberous roots maniac (cassava) are
ground and the starch is removed from the
fiber and dried. In the preparation of this
product, some of t he starch granules are
ruptured when heated, partly cooking the
product. Tapioca can be purchased in pearl
and granule forms.
Other Puddings
One of the most famous of all
thickened milk puddings is rice
pudding, which is a mixture of one
part of rice to about eight parts milk.
To these ingredients, sugar,
flavouring, raisins, and occasionally
eggs are added. The mixture may be
baked in the oven for several hours
(the preferred method) or cooked in
the top of a double boiler until thick.
Summary
Various starches are used in food preparation,
including cornstrach, rice starch, wheat starch (flour),
tapioca starch, potato starch, and sago starch.
Because of their thickening power, they are used in
soups, sauces, puddings and other foods. To avoid
lumping, dry starch is usually first mixed with cold
water to form a paste. Sufficient heat and moisture
then secure the maximum thickening of the starch.
Sugar and acids tenderize a starch gel. Methods of
preparing of the other ingredients.
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Starches

Starch is the main form

Any Starch is more digestible

When starch is cooked, the goal is to

When dry starch is mixed with warm or hot

Sugar has a tenderizing effect on a

Dry heat also brings changes to

After a starch gel has cooled or

A modified starch has been treated

Gravies are prepared in a similar manner

Cream soups are thin white sauces

Milk or fruit juices thickened

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