Physical Properties of Starch Considerations n Five properties
- Slides: 8
Physical Properties of Starch
Considerations n Five properties to consider when choosing a starch for food preparation: n n n Retrogradation Viscosity Stability Opacity vs. Translucency Texture B-3. 02 -- Physical Properties of Starch 2
Retrogradation n Firming of a gel during cooling and standing n Amylose-amylose bonding n n Desirable when forming a gel Undesirable when gel cracks upon standing n n Cracks in a custard pie Effect of acids: n n Breaks down starches and weaken gels. Should be added to a starch mixture after it has thickened. B-3. 02 -Physical Properties of Starch 3
Retrogradation n Syneresis n Water leaking from a gel due to prolonged storage. B-3. 02 -- Physical Properties of Starch 4
Viscosity n n Resistance of a mixture to flow Starches hold their shape, resist flow n n n Example -- flow of water vs. starch paste More starch, greater resistance to flow Amylose vs. amylopectin B-3. 02 -- Physical Properties of Starch 5
Stability n The ability of a thickened mixture to remain constant over time and temperature changes n n Freezing Heating n Waxy maize starch n Flour n Cornstarch B-3. 02 -- Physical Properties of Starch 6
Opacity vs. Translucency n Opacity n n How much an object blocks light Wheat starch n n Good for sauces and soups Translucency n How much light can pass through an object n n Cornstarch, potato starch, arrowroot Good for fruit sauces, pie fillings, glazes B-3. 02 -- Physical Properties of Starch 7
Texture n Consider type of starch n n Gritty vs. smooth texture Mouthfeel B-3. 02 -- Physical Properties of Starch 8
Physical property of starch
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