STARCH

Question 1

What is RETROGRADATION?

Answer 1

When starch starts to shrink & loose moisture

- After freezing & refrigerating

Question 2

What is SYNERESIS?

Answer 2

The loss of water from a gel

• Protein molecules shrink releasing water which produces pockets of water in a baked product
• EG FILLINGS!

Question 3

Starch content of POTATO?

Answer 3

• 20% AMYLOSE

- 80% AMYLOPECTIN

Question 4

Starch content of WAXY CORN?

Answer 4

• 0% AMYLOSE

- 100% AMYLOPECTIN

Question 5

What are MODIFIED STARCHES?

Answer 5

• Altered to have desirable characteristics
• Thicken without heat
• Used for low fat versions of traditionally fatty foods
• Added to forze products to prevent dripping
• Lump free deserts = convenient

Question 6

What are PRE - GELATINISED STARCHES?

Answer 6

• Instantly thickens
• Just add water
• Gravy granules