Starch
- Created by: lilyanticoni
- Created on: 05-11-16 17:28
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- Starch
- Function of starch
- Bulking agent- starch granules swell when a liquid is added and so can provide the bulk of a product
- Gelling agent- when moister is added to starch granules and heat is applied:
- 1) Starch granules begin to absorb the liquid snd swell
- 2) At 80oC the starch particals break open making the mixture thick and viscous. This is gelatinisation
- 3) Gelatinisation is completed when the liquid reaches 100oC
- 4) The thickened liquid now forms a gel
- 5) On cooling, the gel solidifies and takes the form of the container its in
- Types of starch
- Wheat flour
- corn flour
- arrowroot
- modified starch
- This is starch that has been altered to perform additional functions to react to different processes
- Modified starch is used to thicken food when boiled water is added e.g cup-a-soup
- pre - gelatinised starch is used to thicken instant desserts without heat.
- A cold liquid can be added and the dessert will thicken when stirred or whisked
- Function of starch
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