LESSON 3:

PREPARING
STARCH
AND
CEREALS
 TABLE OF
CONTENTS
• Starch and their food sources
• Starch Products
• Cereals and their food sources
• Cereal Products
• Nutritional value and Components of Starch and Cereals
• Function of Starch
• Principles of Starch Cookery
• Proper cooking of starchy foods
• Proper cooking of cereals
• Methods of cooking starchy foods and cereals
• Suggested starch and cereal recipe
STARCH AND
CEREAL
Starch and cereals are very related to
each other. Starch is obtained from
various plant sources. Example of
these plant sources are cereal grains
and root crops.
 WHAT IS
granulesSTARCH?
it is a carbohydrate that is stored as
in a lycoplast of a plant cell.
It is obtained in different plant
sources and their products such as
pasta, wheat, and many more. Foods
that high in starch content are root
crops.
ALIMENTAR
Y itmacaroni
PASTE
refers to the family of
products with
different shapes and sizes. The
most famous ones are
spaghetti,macaroni,egg noodles,
vernicelli, and lasagna.
NOODLES
It is made from rice, soft wheat,
soybeans,cassava,and other
legumes and root crops
 DIFFERENT
TYPES OF
LOCAL
•MIKI •BIHON
•PANCIT
NOODLES
•SOTANGHON
CANTON
•INSTANT
NOODLES
 miki
It is a flat,yellowish noodles
made from wheat flour, lye, salt,
water, and fat.
SOTANGHON
it is long,thin, round, translucent
noodles made from mung beans and
cornstarch. It is also called nylon
noodles and silk noodles.
 Bihon
Noodles made from soaked,
ground,and repeatedly drained rice
and corn with the addition of
cornstarch to make galapong. The
mixture or galapong will be kneaded
and pass through an extruding
machine to produce long,thin, strand
noodles or bihon.
Pancit canton
It is made from a mixture of flour,
duck eggs, salt,and soda ash. It is
kneaded then cut and pressed hard
then boiled, flattened, cut, washed
and drained. Noodles are then fried
in deep fat before packaging.
 INSTANT
NOODLES
it is dried noodles with various
seasonings.
 CEREALS
AND THEIR
SOURCEZ
Cereals are made from cultivated plants from
the grass family yielding starchy seeds or
grains. Common cereal grains are rice, oats,
corn, wheat, oats, and rye.

Examples of cereal products:

pinipig, ampaw, cornflakes, popcorn, and
many more..
 RICE
The quality of rice depends on the variety,
the lenght of storage, grain size, shape,
color, and cleanliness, or absence of dirt
or foreign substances.
 THINGS TO
CONSIDER IN
BUYING
• SELECT RICE:
RICE BASED ON THE TYPE NEEDED FOR COOKING

• KNOW HOW TO RECOGNIZE WHETHER OLD STOCK OR

NEW STOCK.

• THERE ARE DIFFERENT VARIETIES OF RICE LIKE

C-4, DINURADO, INTAN, R36, SINANDOMENG,
AND ETC...
THINGS TO CONSIDER
IN BUYING RICE:
• THERE ARE DIFFERENT TYPES OF RICE:WHITE,
INSTANT RICE, RED RICE, ETC..

•GLUTINOUS RICE IS USED FOR

MAKING NATIVE DELICACIES OR
KAKANIN
 CORN
Just like rice and wheat, corn is also a
source of flour. Corn is the third widely
used source of cereal in the world and
second staple crop in the Philippines.
 FLOUR
It is a powdery product produced by
grinding cereal grains.
 ALL-PURPOSE
FLOUR
Commonly known as general-purpose
flour.creamy to light brown in color.
usually used in making pastries
 CAKE FLOUR
Fine and white, used for baking cake and
pastries.
 BREAD FLOUR
It's coarser in texture than all-purpose and
cake flour.It is also creamy to light brown
in color.
 RICE FLOUR
AND
GLUTINOUS
Coarser and creamy, used for making
nativeFLOUR
delicacies or kakanin.
OTHER TYPES
OF• Cassava
FLOURS:
• Potato flour
flour
• Whole-wheat flour
• Quick-mixing flour
• Self-rising flour
• Enriched flour
• Pastry flour
• Gluten flour
 NUTRITIONAL VALUE AND
COMPONENTS OF STARCH
starch such as cornstarch AND
contains: CEREALS
Wheat in flour contains:
• 91.5g carbohydrate • 73.7g carbohydrates
• 55mg calcium • 12.6g protein
• 18mg phosphorus • 82mg calcium
• 55 ug beta carotene • 105mg phosphorus
• 7.8% water • 5.5mg nicacin
• 4.4mg iron
• 12.39% water
Rice which is our main staple contains 81.3g carbohydrates and
7.6g protein. Starch, cereals, and rice is 100% edible.
FUNCTIONS Thickening Binding
agent Agent
OF STARCH: Stabilizing Gelling
Starch performs different agent agent
function in different food Dilue Moisture-retaining
preparation. nt agent
Coating and Colori
dusting ng
 PRINCIPLES OF STARCH
COOKERY
• When starch granules are mixed with water and mixed
continuously over a temperature range, the starch become
translucent and viscous (Gelatinization)
• The more concentrated the dispersion of
starch in water, the more viscous it becomes
at lower temperature.

• Gelantinization is defined as the effect of heat on

starch
• Gelantinization occurs over a range of
temperature peculiar to the kind of starch.
 PRINCIPLES OF STARCH
COOKERY
• Pure starch granule differ from one starch source to another

• Cereal starches like corn,rice, and wheat have more cloudy

pastes than root starches like potato, cassava, and many
more..

• Different starches differ in their thickening

power.
 PRINCIPLES OF STARCH
COOKERY
• When gelatinized starch is stirred, a weaker gel
results.

• Addition of sugar in a starch-water solution delays

gelatinization. The more sugar is added the more
tender the gel becomes.

• Acid delays gelatinization and results to a softer

gel.
• Fats lower the temperature of maximum
viscosity, milk and eggs, however, increases
firmness of gels because of the gelling power of
protein in milk and eggs.
 PRINCIPLES OF STARCH
COOKERY
• Rapid, direct heating of starchy paste results in greater
viscosity.
• Factors that affect gelatinization also affect Gelation.

• When gelatinized starch is stored, it eventually

“weeps.”This is called syneresis.
 PRINCIPLES OF STARCH
COOKERY
• Retrogradation is a molecular rearrangement
of micelles (intermolecular bond) such that
the linear molecules aggregate into a crystal
mass.

• Starch, when cooked on dry heat as in toasting,

results to a breakdown of starch molecules into
smaller fragments called dextrin.
PROPER COOKING
OF STARCHY
PRODUCTS
 PROPER COOKING
OF STARCHY
PRODUCTS:
• To avoid lumping-Blend starch mixture thoroughly,
gradually adding liquid as stirring continues.

• To avoid starch flavor-To achieve a complete cooking of

all starch granules, cook flour for 5 minutes longer after
reaching maximum gelatinization
 PROPER COOKING
OF STARCHY
PRODUCTS:
• To avoid scorching-you need to control the temperature and
thoroughly disperse the starch particles. There should also be
adequate stirring and scraping of the sides of the pan.

• To achieve desired consistency and firmness-This can

be achieved by measuring ingredients accurately
especially the ratio of starch to liquid.
 PROPER
COOKING OF
CEREALS
 PROPER COOKING
OF CEREALS:
• to improve the palatability in terms of flavor, color,
consistency, and digestibility – this can be achieved by
using different methods of adding other ingredients to
have varied and interacting flavors.

• to increase the digestibility of the cooked cereal by

making the consistency of the cereal soft and viscous
through gelatinization and breaking the cereal into
smaller particles through dextrinization.
 METHODS OF
COOKING STARCH
AND CEREALS:
• Moist-heat method – this method is dependent on the presence of
water.

• Dry-heat method – this method makes use of

heat alone resulting to the breaking down of
smaller particles called dextrins.
Thanks for
listening!
 REPORTERS:

Julianna Zen Cyril Rumar

Eleccion Nabe Villanueva Cia

Novie Raymond Deev Kevin

Rectazo Pahuyo Caballero Niduaza