PREPARE CEREALS AND STARCH

Cereals - are usually starchy pods

or grains.- are the most important

group of food crops in the world named after the Roman goddess of harvest, Ceres.

- Rice, wheat and corn are the three most cultivated cereals in the world.

Starch - is the second most abundant

organic substance on earth. - It is found in all forms of leafy green

plants, located in the roots, fruits or grains.

- is the source of up to 80% of calories worldwide. Besides this significant role, starches have been used in food manufacture, cosmetics, pharmaceuticals, textiles, paper, construction materials, and other industries.

TOOLS AND EQUIPMENT

1.Mixing bowl2.Wire Whip 3.Sifter4.Wooden spoon5.Slotted spoon6.Blending fork7.Rubber scraper8.Strainer9.Tongs10. Measuring cups

11. Measuring spoons12.Sauce pans and pots13. Kettles and rice cooker14. Pressure cooker15. Double boiler16.Steamer17. Colander18. Canister19. Butcher knife20. Channel knife

SOURCES OF STARCH

1. cereal grains, including corn, wheat, rice, grain, sorghum, and oats;

2. legumes; and 3. roots or tubers, including potato,

sweet potato, arrowroot, and the tropical cassava plant (marketed as tapioca)

COMMON SOURCE OF MANUFACTURED FOOD STARCH

1. corn 2. potato 3. Tapioca (cassava)

STARCHES ARE NAMED AFTER ITS PLANT SOURCES

1. corn starch from corn 2 . rice starch from rice 3. tapioca from cassava

CLASSIFICATION OF STARCH

1. Native or Natural Starch refers to the starches as originally derived from its plant source. 2. Modified Starches are starches that have been altered physically or chemically, to modify one or more of its key chemicals and/or physical property. 3. Purified starch may be separated from grains and tubers by a process called wet milling.

Modified food starch is a food ingredient that is chemically altered, and made from starch.

THE STARCH MOLECULE

Starch is polysaccharide made up of hundreds or even thousands of glucose molecules joined together. 2 TYPES:1. Amylose is a long chain-like molecule,

sometimes called the linear fraction, and is produced by linking together 500 to 2, 000 glucose molecules.

The amylose fraction of starch contributes gelling characteristics to cooked and cooled starch mixtures. A gel is rigid to a certain degree and holds a shape when molded.

Amylose molecules contribute to gel formation. This is because the linear chains can orient parallel to each other, moving close enough together to bond.

2. Amylopectin has a highly branched, bushy type of structure, very different from the long, string-like molecules of amylose.

In both, amylose and amylopectin, however, the basic building unit is glucose. Cohesion or thickening properties are contributed by amylopectin when a starch mixture is cooked in the presence of water, but this fraction does not produce a gel.

Amylopectin – a branched molecule of glucose units that makes up a more significant proportion of starch and is insoluble

STARCH PROPERTIES AND REACTIONS

1. Gelatinization. The sum of changes that occur in the first stages of heating starch granules in a moist environment which includes swelling of granules as water is absorbed and disruption of the organized granule structure.

Changes in Gelatinization of Starch • hydration and swelling to several times original size • increase in clarity • marked, rapid increase in consistency and attainment of peak • with heat removal, retro gradation of mixture to a paste-like

mass of gel.

2. Viscosity. The resistance to flow; increase in thickness or consistency. When the newly gelatinized starch is stirred, more swollen granules break and more starch molecules spill causing increase in viscosity or thickness.

3. Retrogadation is the process in which starch molecules, particularly the amylose fraction, re-associate or bond together in an ordered structure after disruption by gelatinization; ultimately a crystalline order appears.

4. Syneresis. Oozing of liquid from gel when cut and allowed to stand (e.g. jelly or baked custard). The oozing of liquid from a rigid gel; sometimes called weeping. This reaction occurs in all kinds of gels: puddings jellies custards gelatin agar

5. Dextrinization. It is the process of forming dextrin. Dextrins – are partially hydrolyzed starches that are prepared by dry roasting. In home kitchens, dextrinization is achieved by toasting flour for polvoron, rice flour for kare-kare sauce, and bread slices for breakfast. 6. Hydrolysis Starches undergo hydrolysis during cooking or processing and during storage of food where a chemical reaction in which a molecular linkage is broken and a molecule of water is utilized. a. Prolonged heating of starches with acid will promote hydrolysis. This can happen when cooking an acidic food, such as: Pineapple pie resulting in reduced viscosity or firmness of the pie filling.

FUNCTIONAL PROPERTIES OF STARCHES

Starch plays various roles in food, a typical multi-tasker 1. Thickeners in gravies, sauces and pudding. It absorbs water and become a gel when cooked. 2. Colloidal stabilizers 3. Moisture retainer 4. Gel forming agents 5. Binders 6. Package 7. Flavor carriers– its ability to trap oils and fats, which absorb flavoring substances more efficiently.

PREPARING PASTA

Pasta- Is general name for a simple dough mixture made from hard wheat, flour and water.

TECHNICAL TERMSAl dente- Refers to the desired texture of cooked pasta in Italian cooking. It literally means “to the tooth”

Fettuccine- A type of pasta popular in Roman cuisine. It is a flat thick noodle made of egg and flour.

Linguine- A type of pasta that is long, thin and flat.

TECHNICAL TERMS

Rigatoni – a type of pasta that is shaped like short, wide tubes.

Ziti – Medium sized tubular pasta

Rotini – A type of helix or corkscrew-shaped pasta.