Starch

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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

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