This document discusses the preparation of cereals and starches. It defines cereals and starches, describes their composition and structure, and explains various properties and reactions of starches including gelatinization, viscosity, retrogradation, syneresis, dextrinization, and hydrolysis. It also identifies common sources of food starches from plants, tools used for preparation, and the functional properties of starches.
This document discusses the preparation of cereals and starches. It defines cereals and starches, describes their composition and structure, and explains various properties and reactions of starches including gelatinization, viscosity, retrogradation, syneresis, dextrinization, and hydrolysis. It also identifies common sources of food starches from plants, tools used for preparation, and the functional properties of starches.
This document discusses the preparation of cereals and starches. It defines cereals and starches, describes their composition and structure, and explains various properties and reactions of starches including gelatinization, viscosity, retrogradation, syneresis, dextrinization, and hydrolysis. It also identifies common sources of food starches from plants, tools used for preparation, and the functional properties of starches.
Cereals • usually starchy pods or grains • 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 • In manufactured and processed foods, it plays an obvious role in achieving the desired viscosity in such products as cornstarch pudding, sauces, pie fillings, and gravies Starch • 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 • Many of the food staples of man throughout the world are basically starchy foods, such as rice, corn, cassava, wheat, potato and others • source of up to 80% of calories worldwide • used in food manufacture, cosmetics, pharmaceuticals, textiles, paper, construction materials, and other industries Tools and Equipment Needed • Mixing bowl • Measuring spoons • Sifter • Sauce pan and pots • Wire whip • Kettle and rice cooker • Wooden spoon • Double broiler • Slotted spoon • Steamer • Blending fork • Colander • Rubber scraper • Canister • Strainer • Butcher knife • Tongs • Channel knife • Measuring cups Sources of Starch The parts of plants that store most starch are seeds, roots, and tubers. Thus, the most common sources of food starch are: • cereal grains, including corn, wheat, rice, grain, sorghum, and oats • legumes; and • 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 • corn starch from corn • rice starch from rice • tapioca from cassava Classification of Starch • Native or Natural Starch refers to the starches as originally derived from its plant source • Modified Starches are starches that have been altered physically or chemically, to modify one or more of its key chemicals and/or physical property • Purified starch may be separated from grains and tubers by a process called wet milling. This procedure employs various techniques of grinding, screening, and centrifuging to separate the starch from fiber, oil, and protein Starch Composition and Structure • polysaccharide made up of hundreds or even thousands of glucose molecules joined together • two general types, called fractions: amylose and amylopectin Amylose • a long chain-like molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2, 000 glucose molecules Amylopectin • highly branched, bushy type of structure, very different from the long, string-like molecules of amylose The Starch Granule • storage areas of plants, notably the seeds and roots, molecules of starch are deposited in tiny, organized units called granules • Amylose and amylopectin molecules are placed together in tightly packed stratified layers formed around a central spot in the granule called the hilum • If the starch granules, in a water suspension, are observed microscopically under polarized light, the highly oriented structure causes the light to be rotated so that a Maltese cross pattern on each granule is observed • When the pattern disappears when the starch mixture is heated and the structure disrupted it is called birefringence Composition of Starch 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 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 Changes in Gelatinization of Starch • hydration and swelling to several times original size • loss of birefringence • increase in clarity • marked, rapid increase in consistency and attainment of peak • "dissolution" of linear molecules and diffusion from ruptured granules. • with heat removal, retro gradation of mixture to a paste-like mass of gel • The type of sugar influences the temperature and rate of gelatinization. The effect of sugar is attributed to competition for water. It was observed that sugar actually interacts with the amorphous areas of the starch granules Different Sweeteners Added to Starch Gel Preparation • honey • molasses • panutsa or granulated sugar 3. Retrogadationi • 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 Functional Properties of Starches 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. • Starches – are added to processed meats (luncheon meats, hot dogs, sausages, etc.) as a filler, binder, moisture, retainer, and fat substitute. The quality characteristics of the starch itself depends upon which role or function it was used • Cereal. Cereal is any grain that is used for food. Grains especially whole grain are not just empty calories. These are very valuable and can contribute a great deal to our health. You should include at least four servings from this food group each day Cereal-processed food: • A whole grain cereal is a grain product that has retained the specific nutrients of the whole, unprocessed grain and contains natural proportions of bran, germ and endosperm. • Enriched cereals are excellent sources of thiamine, niacin, riboflavin, and iron. • A restored cereal is one made from either the entire grain or portions of one or more grains to which there have been added sufficient amounts of thiamine, niacin, and iron to attain the accepted whole grain levels of these three nutrients found in the original grain from which the cereal is prepared Cereals provide the body with • Carbohydrates • Protein • Fat • Vitamins • Minerals • Water • Cellulose or roughage