STARCH

COOKERY

MONA RIZA H.
PAGTABONAN BSND 1A
 STARCH COOKERY
• In cookery it is important to know the
right starch for the job. Though not
exclusively so, most of the starch
functions are related to viscosity and
gelling characteristics.
• The functions of starch and
applications in Filipino dishes and
comparison of starch gels from some
grain starches and some root starches
may be used as a basis for selecting
 FUNCTIONS OF STARCH AND APPLICATIONS
IN FILIPINO DISHES
FUNCTIONS OF STARCH TYPES OF FOOD PREPARATION RECIPES

Sauces: sweet sour, lechon, lumpia, kare-kare,

palabok
Thickening Sauces, Gravies, Pie fillings and soups
Pie filling: mango, buko, apple, pineapple
Soups: Arroz caldo, cream soups

Bread pudding, maja blanca, sapin-sapin,

Gelling Pudding, Kakanin
kutchinta, cassava bibingka

Structural Baked breads and pastries Pan de sal, bread rolls other breads

Luncheon meat, hot dog, Vienna sausage, chicken

Binding and Filling Meat loaves and meat emulsions
nuggets, chicken balls, Ukoy, Tempura

Chocolate drinks, fruit drinks, yogurt drinks,

Stabilizing Beverage, syrups, salad dressings
cooked dressings
 FUNCTIONS OF STARCH AND APPLICATIONS
IN FILIPINO DISHES
FUNCTIONS OF STARCH TYPES OF FOOD PREPARATION RECIPES

Moisture retaining Cake fillings, candies Cake rolls, cream filling

Coating or ducting Breads, confectionery, pastries Pan de sal, biscuits, candies, espasol

Diluent Baking powder Baking powder

Polvoron, Lechon sauce, kare-kare sauce,

Coloring Toast, bread crumbs
breadings
 COMMON
PROBLEMS IN
STARCH COOKERY
LUMPING
• Lumps form when dry starch is dumped
in warm or hot water, the starch granules
that come in contact with the hot water
immediately swell and gelatinize,
becoming sticky and forming a shell of
gelatinized starch over the starch
granules that have not yet touched the
hot water. The common separating
 COMMON
PROBLEMS IN
STARCH COOKERY
THINNING OF GEL
• This problem is usually encountered
when using acid or acid ingredients such
as lemon or vinegar. The combination of
acid and heat breaks down starch
molecules into smaller molecules. These
shorter molecules are able to move more
freely in the thickening paste, resulting
in a somewhat thinner paste.
 COMMON
PROBLEMS IN
STARCH COOKERY
WEAK GEL
• Weak gel results if there is too much
liquid in relation to the starch. It can also
happen with too much sugar or too much
fat. The separating agents interfere with
hydration so that the starch molecules
are unable to swell.
 COMMON
PROBLEMS IN
STARCH COOKERY
SKIN FORMATION
• Skin formation is due to loss of water
from the starch and protein molecules
near the surface of the mixture.
• To reduce this problem, cover container
of the starch gel with a waterproof cover.
• The solution is to minimize the air space
between the starch gel and the cover by
using an appropriate size container or
 COMMON
PROBLEMS IN
STARCH COOKERY
SCORCHING
• This can be avoided by temperature
control and constant stirring so tha starch
granules do not settle at the bottom of
the cooking pan. The kind of pan used
should heat evenly and should not have
spots of too high heat. Pans with thin
bottoms, in general, are more prone to
scorching.
 COMMON
PROBLEMS IN
STARCH COOKERY
RAW STARCH FLAVOR
• This is due to ungelatinized starch , this
is usually a problem with colored sauces
or gravy.
• This also happens with pasta and noodle
cooking and even undercooked cookies
where the time of baking was
insufficient to cook all parts of the
cookie/cake.
• Use of thermometer is always reliable
COMPARISON OF STARCH GELS FROM GRAIN
AND ROOT STARCHES
GRAIN STARCHES 22 TO 27% ROOT STARCHES LESS THAN 20%
STARCH SOURCE
AMYLOSE AMYLOSE

Clarity Clear when hot, cloudy when cooled. Crystal clear hot or cold.

Thickest at gel temperature, thins, a bit when

Thickness Sets thick enough to slice. cooled, sets as a paste, clear glossy surface,
can't be sliced.

Freeze-thaw Becomes spongy and leaks watery fluid. Freeze and thaw without significant change.

Thicken just below boiling point of water Thicken at lower temperature than grain
Thickening temperature
and can be held hot without damage. starches.
COMPARISON OF STARCH GELS FROM GRAIN
AND ROOT STARCHES
GRAIN STARCHES 22 TO 27% ROOT STARCHES LESS THAN 20%
STARCH SOURCE
AMYLOSE AMYLOSE

Reheating Reheats without thinning. Thins on reheating.

Thins if stirred when cool and firmly set,

Stirring Thins when stirred hot or cold.
not when hot.
MARKET AVAILABILITY OF
STARCHES
• Several native starches, such as: corn starch, ordinary rice
flour (high amylose), malagkit rice flour ( pure amylopectin),
wheat flour, cassava flour, and potato flour are available in
many groceries.
• Some stores may have arrowroot and taro flour but these are
found only in specialty stores. Modified starches are not
available in most groceries, but sone supermarkets may carry
THANK
YOU!