STARCH COMPOSITION

AND STRUCTURE
T H E S TA R C H M O L E C U L E
 THE STARCH MOLECULE

• Amylose • Amylopectin
The amylose fraction Cohesion or
of starch contributes thickening properties are
gelling characteristics to contributed by
cooked and cooled starch amylopectin when starch
mixtures mixture is cooked in the
presence of water, but this
fraction does not produce
a gel
 STARCH GRANULE

• Granules – tiny organized units where molecules of starch are

stored in storage areas of plants.
STARCH PROPERTIES AND
REACTIONS
1. GELATINIZATION

• 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

• 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 ge;
 DIFFERENT SWEETENERS ADDED TO
STARCH GEL PREPARATION
• Honey
• Molasses
• Panutsa or granulated sugar
3. RETROGADATION

• 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. Dextrins – are partially

hydrolyzed starches that are prepared by dry roasting.
• Dextrinization is achieved by toasting flour for polvoron, rice
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.

• 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.