WHAT IS STARCH Starch is a complex carbohydrate

WHAT IS STARCH? Starch is a complex carbohydrate stored in plants Cereal grains contain plant cells that are source of starch Common starches used in cooking: wheat flour cornstarch tapioca

How is starch used? Starch is primarily used as a thickening agent Mixtures thickened with tapioca and cornstarch are translucent (light passes through, but not clear) Mixtures thickened with flour are opaque (cannot see through)

FOOD SCIENCE AND STARCH Sauces usually must be thickened Most thickening agents are forms of starch Starch granules will absorb moisture when placed in a liquid That process is called gelatinization

Characteristics of Sauces No lumps Flavor that is not starchy or pasty Sticks to the back of a spoon Will not break apart when cooked

MOIST HEAT Mixing starch with water and heating them causes the starch to become soluble Starch granules absorb water and swell or get bigger The swelling causes the mixture to thicken As starch mixture becomes thicker it reaches maximum thickness known as gelatinization

COOLING PROCESS During cooling, bonds form between the starch molecules The starch mixture forms gels which hold water If your product stands too long, the gel breaks and water may leak out. This is called syneresis

What food products are thickened with starch? Gravy Cooked Pudding Pie Filling Sauces – sweet and savory

Thick Chocolate Sauce 1 T. cornstarch 1 C. boiling water ¼ cup cocoa ½ tsp. vanilla ½ cup sugar 1/8 tsp. salt Mix dry ingredients Add water to dry mix slowly Boil slowly about 5 minutes, stirring constantly. Do Not Scorch (burn) Add vanilla and serve.