Starch and Fats & Oils

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Where are the starches used in food production obtained?
cereals, root vegetables and fruit
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What does starch form when it's cold?
gel
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What is starch usually used for in food production?
thickening liquids
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What do starch particles form in a liquid, rather than dissolving?
a suspension
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What does stirring liquid containing starch do?
keeps the particles suspended
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What happens if a starch suspension is not stirred?
particles stick together and sink to the bottom, forming lumps
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What happens when liquid containing starch reaches 60*c?
starch grains begin to absorb liquid and swell
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What happens when liquid containing starch reaches 80*c?
particles break open and release starch making the mixture thick and viscious
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What is the process that happens when liquid containing starch reaches 80*c called?
gelitanisation
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At what temperature is gelatinisation completed?
100*c
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What is sineresis?
when a sauce has cooles, solidified and is then reheated it is lumpy and has visible thin liquid visible that's separated from the sauce
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How do manufacturers combat sineresis?
using modified starches
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What to pregelatinised modified starches allow?
things to thicken instantly
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What three sources are fats and oils produced from?
animals, vegetables, fish
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What three animal sources are fats and oils produced from?
pigs, cows, sheep
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What seven vegetable sources are fats and oils produced from?
wheat, barley, oats, seeds, olives, beans, some fruit (avocado)
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What four fish sources are fats and oils produced from?
trout, mackerel, salmon, herring
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What are the six types of oils?
cream, sesame seed, fish, sunflower, ****-seed, olive
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What are the six types of fat?
hard marg, soft marg, dripping, low fat spread, lard, suet
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What are oils at room temperature?
liquids
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What are fats at room temperature?
solids
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What can eating too much fat lead to?
obesity
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What do saturated fats and obesity lead to?
increased risk of heart disease
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What are the six functions of fat?
adds flavour, makes food moist, seals, shortens/changes texture, aerates, extends shelf-life
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Other cards in this set

Card 2

Front

What does starch form when it's cold?

Back

gel

Card 3

Front

What is starch usually used for in food production?

Back

Preview of the front of card 3

Card 4

Front

What do starch particles form in a liquid, rather than dissolving?

Back

Preview of the front of card 4

Card 5

Front

What does stirring liquid containing starch do?

Back

Preview of the front of card 5
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